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.
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.
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).
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.
Slice and enjoy!
Feel free to save this recipe by pinning this picture to your Pinterest board for later use!
Check other bread recipes from our blog: