Updated: Jan 21
Learn how to transform a traditional bread into a delicious, low carb option.
Keto baking was very difficult for me at first. It took awhile for me to get a feel of the sweeteners and how to incorporate them. But after a little practice I figured it out. I’ve always enjoyed baking and I’m finally back to the point where I enjoy experimenting and trying out new low carb dishes. Hence the birth of this delicious bread!
The zucchini bread itself is quite tasty, but I was in the mood for chocolate and peanut butter on this particular day and decided to give it a try. The result? Amazing! I had a hard time stopping at one piece (okay…I may have had two).
It's easy to incorporate a variety of flavors into this bread.
1 large zucchini
1 1/2 cups almond flour
1/2 cup coconut flour
1/3 cup ground flax meal
1 tablespoon baking powder
1/2 cup granulated sweetener (I used Swerve)
1/4 teaspoon sea salt
1/4 cup coconut oil
1/3 cup unsweetened almond milk
1/4 cup unsweetened cacao powder
1/4 cup peanut butter
Preheat oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper.
Clean and dry zucchini, then grate into small shreds over a plate or bowl. Wrap grated zucchini in paper towel or a thin kitchen towel and squeeze to remove excess moisture. You will want to do this a few times. Allow zucchini to drain in a colander while preparing next steps.
Combine flours, flax meal, baking powder, sweetener and salt in a large bowl.
Melt coconut oil over medium-low heat. Add to dry ingredients along with eggs, zucchini and almond milk. Mix well.
If you want a marbled look, separate batter into two bowls. Add cacao powder to one and peanut butter to the other. Mix well.
Drop spoonfuls of each mix into the prepared loaf pan. Bake 45 minutes, or until baked through.
Cool completely before serving.
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