Keto Zucchini Coconut Bread Low Carb Gluten Free Recipe | Keto Vale

Keto Zucchini Coconut Bread

There are so many low carb bread options for you to choose on a keto diet. Each type of bread has its own unique flavor.

You may have heard or tried zucchini bread or coconut bread but have you ever tried making them together? We make this sweet bread as a snack that will go well with tea and coffee. You can make it a low carb side for dinner by removing the sweetener.

Today we are showing you our low carb Zucchini Coconut Bread. This recipe uses coconut flour and freshly grated zucchini which provides an additional dose of fiber. To improve the texture and add more consistency and protein, we use 1 scoop of low carb protein powder.

To add even more flavor, you can add chopped pecan or peanut, or coconut flakes. You can explore other options to make it flavorful such as adding cinnamon or vanilla.

Low Carb Zucchini Coconut Bread

This Coconut Zucchini Bread is great for snack or lunch. It’s so convenient to to take to work for lunch. You can store the rest of the bread in the fridge until you eat it again.

Let's Ketofy It!

Preheat the oven to 350F.

Wash the zucchini very well and grate it with a hand grater. Add a little bit of salt in the shredded zucchini. Put it on a colander and squeeze it to get rid of the excess water and moisture.

Making the dry mixture: In a bowl, mix baking powder, sweetener, coconut flour and protein powder.

Mix baking powder, sweetener, coconut flour and protein powder

In a mixer, whisk eggs and melted butter together then add the shredded zucchini and dry mixture in slowly and mix well. Finally add chopped pecan in (if using).

Whisking egg in batter

Pour the bread batter into a buttered loaf pan and bake for approximately 40 to 45 minutes until cooked. When the surface is golden browned, remove from the oven and let cool down for about 10 minutes before unmolding.

Baking Zucchini Coconut Bread

Slice and enjoy!

Coconut Zucchini Bread Recipe

Feel free to save this recipe by pinning this picture to your Pinterest board for later use!

Keto Coconut Zucchini Bread

Check other bread recipes from our blog:

bacon book

Print Recipe
Zucchini Coconut Bread
Zucchini Coconut Bread
Votes: 106
Rating: 3.81
You:
Rate this recipe!
Course Lunch, Snack
Cuisine Ketogenic, Low Carb
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Lunch, Snack
Cuisine Ketogenic, Low Carb
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Zucchini Coconut Bread
Votes: 106
Rating: 3.81
You:
Rate this recipe!
Instructions
  1. Preheat your oven to 350°F.
  2. Rinse the zucchini well with water. Use a hand grater to shred the vegetable. Salt the grated zucchini in a bowl to taste. Move to a colander to drain any unnecessary liquids.
  3. Start making the dry mixture in a bowl. Fold the coconut flour, baking powder, and protein powder with the sweetener. Mix until blended entirely.
  4. Beat the eggs in a mixer together with the melted butter. Transfer the grated zucchini in and carefully add the dry mixture too. Whisk together until incorporated. Drop the chopped pecan in if available.
  5. Coat a loaf pan with melted butter. Evenly spread the bread batter into the pan. Place in the oven for 40-45 minutes or until the bread is browned and cooked. Once the surface turns golden, take out from the oven and let sit for 10 minutes before removing from the pan.
  6. Slice and enjoy!
Recipe Notes

This loaf can be cut into 12 slices. Here's the nutritional information per slice:

Macros (per serving): Calories: 155– Fat: 12.6g – Net carbs: 1.9g (total carbs: 4.4g, dietary fiber: 2.5g) – Protein: 6.5g

Low Carb Zucchini Coconut Bread recipe for Keto Diet
KetoVale.com Team
 

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