Zucchini Bread

I love zucchini bread and this is a good one. It comes out a little moist, you can add a little extra almond flour or a tbsp of coconut flour or oat fiber to absorb some of it if you would like. The original recipe was for 1 cup of zucchini I added about 2, and they put the walnuts on top and I prefer them inside the bread. Easy to double, because you always need more zucchini bread.

Zucchini Bread


  • 3 large eggs
  • ½ cup oil
  • 1 teaspoon vanilla 
  • 2 ½ cups super fine almond flour
  • 1 ½ cups sweetener
  • ½ teaspoon salt
  • 1 ½ teaspoons baking powder
  • ½ teaspoon nutmeg
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 1-2 cup grated zucchini
  • ½ cup chopped walnuts


  • Preheat oven to 350°F.
  • Whisk together the eggs, oil, and vanilla extract. 
  • In another bowl, mix together the almond flour, sweetener, salt, baking powder, nutmeg, cinnamon, and ginger.
  • Remove extra water in the zucchini by wrapping it in cheesecloth or paper towels and squeezing.
  • Mix the zucchini into the eggs.
  • Add the dry ingredients a little at a time into the egg mixture using a hand mixer until fully blended. Stir in walnuts
  • Lightly spray a 9×5 loaf pan (I used an 8×3 pan, so mine are “taller”), and spoon in the zucchini bread mixture.
  • Bake for 60-70 minutes at 350ºF until brown and a toothpick comes out clean.

2 thoughts on “Zucchini Bread

Add yours

    1. I preference is Pyure which is double strength, so I would use half. I always suggest that you start with half the sweetener and add to taste. Every sweetener is different and every persons taste is different. I have found that the longer I keto, the less sweetener I need.


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