Xanthan Gum- Optional ingredient but helps to make the zucchini bread firm up and hold its shape.
Why Make Zucchini Bread?
Well, Zucchini is made up of moistly water and fiber so it helps to keep the bread moist and provide some structure to the bread. To people who don't care for zucchini don't worry. I swear if I didn't tell you I don't think you would know it was there.
Drain ALL moisture out of the zucchini, after shredding the zucchini wrap it in a towel and ring out as much moisture as possible. Otherwise the zucchini bread will not bake properly and fall apart.
Add Extra chocolate chips the last 10 minutes of cooking. I like to sprinkle on a few extra sugar free chocolate chips just so they slightly melt on top right before the zucchini bread is done.
Use a toothpick to check to see that the zucchini bread is fully cooked. If ups place a toothpick straight down into the zucchini bread it should come out clean. If some of the bread sticks to the toothpick continue baking.
Let the Zucchini bread fully cool before slicing. I didn't listen to this step and had a hard time cutting the zucchini bread. the next day I sliced it and had no issues. Moral of the story, be patient and you will be rewarded.
Questions about Making Keto Zucchini Bread
Can I use different Nuts or Omit them from the recipe?
definitely, if you have an allergy to pecans or don't care for that particular nut fee free to substitute hazelnuts, walnuts pistachios or any nuts you like. Or skip the nuts completely and add a few extra chocolate chips
Can I freeze zucchini bread?
Yes, Zucchini bread freezes great. I like to either freeze the loaf whole or slice into individual portions so you can pull them out one at a time. Wrap the zucchini bread in parchment paper and then store in a freezer bag tightly sealed with most of the air pushed out.
Can you substitute Coconut Flour With Almond Flour?
Yes, If you are not a fan of coconut you can substitute almond flour but you will need to use a full cup since almond flour is less absorbent.
Can you Make this Recipe without Zucchini?
You can, I actually have a very similar recipe to this that is made with avocado instead of zucchini. Simply substitute 1 large diced avocado for the zucchini. Mashed the avocado into a paste before adding to the other ingredients.
What other Keto Friendly Sweeteners can I use other than Allulose?
Stevia, Erythritol or Monk Fruit are all acceptable substitutes to keep this recipe keto friendly
use a box grater to shred zucchini then place the shredded zucchini in a cloth rag and ring out all the moisture. Once all the water is removed place the zucchini in a mixing bowl.
Add all remaining ingredients to the bowl and combine using a spatula. Spray an 8x4 inch loaf pan then press a sheet pf parchment paper into the pan to form to the loaf pan.
Pour in the zucchini bread mixture evenly filling the bottom of the loaf pan. Bake at 350 degrees F. for about 1 hour. Use a toothpick to test to see if the zucchini bread is fully baked. Place the toothpick directly into the zzucchini bread, if the toothpick comes out clean its done. if not continue baking.
Once zucchini bread is fully baked let it cool completely before removing from the pan and slicing. Good for 7 days in the fridge or up to 8 months wrapped in the freezer.
serving size is 1/8 of the loaflet zucchini bread cool completely before removing from pan and slicing.