Silky Keto Zucchini Bread

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If you know me, you know I really don’t like to bake. Measuring out ingredients precisely, hell, just using measuring cups, is a hassle. Oftentimes, the ingredient list reaches multiples of double digits, and you need to dirty like twelve bowls and mixing accouterments. Then, you’re telling me I have to wait a half hour or more for my labor of love to come to fruition? THEN, I have to wait for it to cool just to eat it? Good lord, the long game is not my thing.

Cooking is where I really shine! I can improvise as I go, taste as I add ingredients, and curate exactly what I want. Baking is a shot in the dark, and you have one shot. But alas, my love, zucchini bread, has been tapping me on the shoulder lately asking, ‘Have you forgotten about me?’ No, of course not! But that requires digging out the dreaded measuring cups, bowls, teaspoons, and spatulas..is it really worth it? (Yes, always yes).

While there are endless keto recipes for whatever-bread-is-tapping-your-shoulder, how do you find the right one? Always the conundrum. Well, there was a specific non-keto healthy zucchini bread recipe I enjoyed making pre-keto that came to mind. And as all of my innards were screaming ‘Don’t try to modify it!’ and just find one that is specifically designed for keto, I took my chances anyway. (The bravery..baking and improvising all at once?? Ballsy).

With just a couple swaps, I had myself a silky and dense bread that required no butter to be slatered on it (keto or not, I love me some butter on warm zucchini or banana bread!). AND on the first try! I hope you love it as much as I do! (Full disclosure: I may or may not have made this three times last week for social gatherings)…

Keto Zucchini Bread

Yield: 16 squares

Ingredients:

  • 1c loosely packed shredded zucchini
  • 1/2c sour cream
  • 1/3c coconut oil (melted)
  • 1.5tsp cider vinegar
  • 1.5tsp vanilla extract
  • 1.5c almond flour
  • 1/2tsp baking soda
  • 3/4tsp salt
  • 1/2tsp cinnamon
  • 1/2c granulated erythritol (Swerve)

Preheat oven to 350 degrees and spray an 8×8 square baking dish. In the first bowl you will dirty, mix together first five ingredients (through vanilla). Refrigerate for at least 10 minutes. Meanwhile, combine remaining five ingredients in a separate, now dirty, bowl. Pour wet into dry, and stir with a wooden spoon or spatula until combined. Spread evenly in dish. Bake 30-35 minutes, until edges start to crispy and it is nicely browned on top.

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Pictured is a double recipe in a 9×13

*I do suggest refrigerating once cooled, so the coconut oil can re-solidify. Otherwise, it will be crumbly and that’s no fun. It’s very yummy cold, too.

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Cheers!

Original Zucchini Bread recipe that inspired my keto version!

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