This keto zucchini bread is fluffy, moist, and positively delicious! This is the perfect time of year to make all sorts of zucchini recipes, and this healthy zucchini bread is one of my ultimate favorites. Once you sink your teeth into a slice of bread, I am sure you will agree.
Preheat the oven to 350. Line a standard 9-inch loaf pan with parchment paper and spray with cooking spray.
Add all the ingredients into a large bowl. Stir until smooth. Pour into the prepared loaf pan. Spread evenly.
Bake for 50-55 minutes until golden and no longer jiggly. The center should feel firm to the touch. Store in the fridge.
Notes
Nutrition: This recipe has 12 servings. There are 3.2 NET carbs per serving.Molasses: I get a lot of comments from my low carb readers on the use of molasses. I use it for flavor, not sweetness. One teaspoon of molasses has 5 grams of carbs. This recipe uses 1/2 tsp divided by 12 servings. That is less than .25 grams of carbs from the molasses. If you prefer you can just omit it. Zucchini: I shred my zucchini in the food processor and add the shredded zucchini AND any liquid to the batter. If you shred it by hand make sure to do so over a bowl to catch the liquid. You need the natural juices from the zucchini.Slicing: It is helpful to chill it in the fridge before slicing. And then just warm individual pieces in the microwave. I do this with almost all of my keto baked goods.Notes on Sweeteners: