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laura on February 7, 2017

Keto Zucchini Bread with Walnuts

Keto Recipes > Breakfast

I normally don’t make many bread like desserts, but today was an exception. I happened to have a couple zucchini’s on hand, and I wanted to bake something for a dessert. Then it hit me – I haven’t made a zucchini bread in a long time!  So here is a recipe for keto zucchini bread with walnuts.

Keto Zucchini Bread with Walnuts

Zucchini bread, to me, is more of a seasonal treat. My mom tends to make them more around the holidays. She prefers to make more of a sugary chocolate chip version than this one. But luckily, zucchini bread is just as easy to make keto and sugar-free. Just replace the sugar with erythritol and the flour with almond flour, and you have a keto friendly recipe.

For the crust, I decided I wanted to use up some of my walnuts. It adds a nice crunch to the bread, which is what I like. The balance of sweet and crunchy works well for me. If you want more a sweet and salty flavor, just toss some salt on the crust layer as well.

As for freezing, this bread does freeze well. Instead of slicing each piece up and freezing, I like to actually freeze the entire loaf. That’s only because each loaf tends to disappear quickly when family is around.

Makes 16 servings of Keto Zucchini Bread with Walnuts

The Preparation

  • 3 large eggs
  • ½ cup olive oil
  • 1 teaspoon vanilla extract
  • 2 1/2 cups almond flour
  • 1 1/2 cups erythritol
  • ½ teaspoon salt
  • 1 1/2 teaspoons baking powder
  • ½ teaspoon nutmeg
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 1 cup grated zucchini
  • ½ cup chopped walnuts

The Execution

1. Preheat oven to 350°F. Whisk together the eggs, oil, and vanilla extract. Set to the side.

Keto Zucchini Bread with Walnuts

2. In another bowl, mix together the almond flour, erythritol, salt, baking powder, nutmeg, cinnamon, and ginger. Set to the side.

Keto Zucchini Bread with Walnuts

3. Using a cheesecloth or paper towel, take the zucchini and squeeze out the excess water.

Keto Zucchini Bread with Walnuts

4. Then, whisk the zucchini into the bowl with the eggs.

Keto Zucchini Bread with Walnuts

5. Slowly add the dry ingredients into the egg mixture using a hand mixer until fully blended.

Keto Zucchini Bread with Walnuts

6. Lightly spray a 9×5 loaf pan, and spoon in the zucchini bread mixture.

Keto Zucchini Bread with Walnuts

7. Then, spoon in the chopped walnuts on top of the zucchini bread. Press walnuts into the batter using a spatula.

Keto Zucchini Bread with Walnuts

8. Bake for 60-70 minutes at 350ºF or until the walnuts on top look browned.

Keto Zucchini Bread with Walnuts

This makes a total of 16 servings of Keto Zucchini Bread with Walnut Crust. Each slice comes out to be 201.13 Calories, 18.96g Fats, 2.5g Net Carbs, and 5.6g Protein.

Zucchini Bread With Walnut Crust Calories Fats(g) Carbs(g) Fiber(g) Net Carbs(g) Protein(g)
2 ½ cups almond flour 1600 140 60 30 30 60
½ cup olive oil 955 108 0 0 0 0
3 large eggs 210 15 1.5 0 1.5 18
1 teaspoon vanilla extract 20 0 0 0 0 0
½ teaspoon salt 0 0 0 0 0 0
1 cup zucchini 19 0.4 3.5 1.1 2.4 1.4
1 ½ teaspoon baking powder 0 0 0 0 0 0
½ teaspoon nutmeg 6 0 1 0 1 0
1 teaspoon ground cinnamon 6 0 2 1 1 0
¼ teaspoon ground ginger 2 0 0 0 0 0
½ cup chopped walnuts 400 40 8 4 4 10
Totals 3218 303.4 76 36.1 39.9 89.4
Per Serving (/16) 201.13 18.963 4.75 2.2563 2.4938 5.5875
Keto Zucchini Bread with Walnuts

The Preparation

  • 3 large eggs
  • ½ cup olive oil
  • 1 teaspoon vanilla extract
  • 2 1/2 cups almond flour
  • 1 1/2 cups erythritol
  • ½ teaspoon salt
  • 1 1/2 teaspoons baking powder
  • ½ teaspoon nutmeg
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 1 cup grated zucchini
  • ½ cup chopped walnuts

The Execution

  1. Preheat oven to 350°F. Whisk together the eggs, oil, and vanilla extract. Set to the side.
  2. In another bowl, mix together the almond flour, erythritol, salt, baking powder, nutmeg, cinnamon, and ginger. Set to the side.
  3. Using a cheesecloth or paper towel, take the zucchini and squeeze out the excess water.
  4. Then, whisk the zucchini into the bowl with the eggs.
  5. Slowly add the dry ingredients into the egg mixture using a hand mixer until fully blended.
  6. Lightly spray a 9x5 loaf pan, and spoon in the zucchini bread mixture.
  7. Then, spoon in the chopped walnuts on top of the zucchini bread. Press walnuts into the batter using a spatula.
  8. Bake for 60-70 minutes at 350°F or until the walnuts on top look browned.
https://www.ruled.me/keto-zucchini-bread-with-walnuts/

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