Description
Moist, fluffy, and perfect for a low-carb lifestyle, this zucchini bread is gluten-free, lightly sweetened, and packed with wholesome goodness.
Ingredients
Scale
- 1 cup blanched almond flour
- ½ cup cassava flour or oat flour, or any all-purpose gluten-free flour
- ½ cup granulated sugar-free sweetener (I used allulose)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp cinnamon
- 3 large eggs
- ¼ cup butter, ghee, or coconut oil, melted
- ¼ cup maple syrup or sugar-free syrup
- 2 tsp vanilla extract
- 1 medium-large zucchini, shredded (about 2 cups)
- ½ cup sugar-free chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan or line with parchment paper.
- In a large bowl, whisk together almond flour, cassava flour, sweetener, baking powder, baking soda, salt, and cinnamon.
- In another bowl, beat the eggs, then mix in the melted butter (or oil), syrup, and vanilla extract.
- Combine the wet ingredients with the dry ingredients until well mixed.
- Fold in the shredded zucchini and optional chocolate chips.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For best texture, squeeze excess moisture from zucchini before adding to batter. Store leftovers in the fridge for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: low-carb, zucchini bread, gluten-free, sugar-free, healthy baking