Low-Carb Walnut Zucchini Bread

Low-Carb Walnut Zucchini Bread

Moist almond flour bread studded with toasted walnuts and shredded zucchini, no sugar needed.

Total 1 hr 45 min Makes 14 slices Calories 185/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Halal, Kosher

Allergens

Eggs, Tree nuts

This bread swaps all-purpose flour and sugar for almond flour and a granular sweetener, keeping the crumb tender while cutting the carbs. Shredded zucchini adds moisture without a strong vegetable flavor, and toasted walnuts bring crunch and richness. It works well for breakfast, an afternoon snack, or alongside coffee.

Ingredients

  • 2 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 3 large eggs
  • 1/2 cup granular erythritol sweetener
  • 1/3 cup avocado oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups zucchini, shredded and squeezed dry
  • 3/4 cup walnuts, chopped and toasted

Method

  1. Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line the bottom with parchment paper.

  2. In a dry skillet over medium heat, toast the chopped walnuts, stirring often, until fragrant, about 4 minutes. Set aside to cool.

  3. In a medium bowl, whisk together the almond flour, coconut flour, baking soda, salt, and cinnamon.

  4. In a large bowl, whisk the eggs, sweetener, avocado oil, and vanilla extract until smooth and well combined.

  5. Squeeze the shredded zucchini in a clean towel to remove excess moisture, then stir it into the egg mixture.

  6. Add the dry ingredients to the wet ingredients and fold together until just combined, with no dry streaks remaining.

  7. Fold in the toasted walnuts, reserving a small handful to sprinkle on top.

  8. Pour the batter into the prepared loaf pan, smooth the top with a spatula, and scatter the reserved walnuts over the surface.

  9. Bake until a toothpick inserted into the center comes out clean and the top is golden brown, tenting with foil after 35 minutes if browning too quickly.

  10. Cool the bread in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Rate this recipe

★ 3.9 (1)

Comments

    Log in to comment.

    Low-Carb Walnut Zucchini Bread

    This bread swaps all-purpose flour and sugar for almond flour and a granular sweetener, keeping the crumb tender while cutting the carbs. Shredded zucchini adds moisture without a strong vegetable flavor, and toasted walnuts bring crunch and richness. It works well for breakfast, an afternoon snack, or alongside coffee.

    1 hr 45 min 14 slices 185 cal

    Ingredients

    • 2 1/2 cups almond flour
    • 1/4 cup coconut flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 1/2 teaspoons ground cinnamon
    • 3 large eggs
    • 1/2 cup granular erythritol sweetener
    • 1/3 cup avocado oil
    • 1 teaspoon vanilla extract
    • 1 1/2 cups zucchini, shredded and squeezed dry
    • 3/4 cup walnuts, chopped and toasted

    Method

    1. 1

      Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line the bottom with parchment paper.

    2. 2

      In a dry skillet over medium heat, toast the chopped walnuts, stirring often, until fragrant, about 4 minutes. Set aside to cool.

    3. 3

      In a medium bowl, whisk together the almond flour, coconut flour, baking soda, salt, and cinnamon.

    4. 4

      In a large bowl, whisk the eggs, sweetener, avocado oil, and vanilla extract until smooth and well combined.

    5. 5

      Squeeze the shredded zucchini in a clean towel to remove excess moisture, then stir it into the egg mixture.

    6. 6

      Add the dry ingredients to the wet ingredients and fold together until just combined, with no dry streaks remaining.

    7. 7

      Fold in the toasted walnuts, reserving a small handful to sprinkle on top.

    8. 8

      Pour the batter into the prepared loaf pan, smooth the top with a spatula, and scatter the reserved walnuts over the surface.

    9. 9

      Bake until a toothpick inserted into the center comes out clean and the top is golden brown, tenting with foil after 35 minutes if browning too quickly.

    10. 10

      Cool the bread in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.