Zucchini Coconut Bread Low Carb 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?

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.

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:

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Print Recipe
Zucchini Coconut Bread
Zucchini Coconut Bread
Votes: 57
Rating: 3.74
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: 57
Rating: 3.74
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.
    Mix baking powder, sweetener, coconut flour and protein powder
  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.
    Whisking egg in batter
  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.
    Baking Zucchini Coconut Bread
  6. Slice and enjoy!
    Coconut Zucchini Bread Recipe
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

KetoVale.com Team
 

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