Keto Zucchini Bread Recipe

Keto Zucchini Bread Recipe

Ingredients

• 1/2 cup (120 ml) canola oil
• 1/4 cup (60 ml) sugar-free imitation honey
• 2 eggs
• 80 g plain yogurt
• 1 cup (125 g) pumpkin seed meal*
• 1 cup (125 g) vanilla whey protein powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 2/3 cup (16 g) Splenda
• 1 cup (125 g) chopped walnuts
• 1 1/2 cups (180 g) shredded zucchini (about one 6-inch (15cm) zucchini)

Method

1. Preheat the oven to 350°F (180°C, or gas mark 4)
2. In a good-sized mixing bowl, combine the oil, imitation honey, eggs, and yogurt
3. Whisk these together
4. Now, in a second bowl, add the dry ingredients: the ground pumpkin seeds, vanilla whey protein powder, baking soda, salt, cinnamon, and Splenda
5. Stir them together, making sure any little lumps of baking soda get broken up
6. Now whisk the dry ingredients into the wet ingredients
7. Stir just until everything is well combined; There is no need for prolonged beating
8. Finally, stir in the walnuts and the shredded zucchini, mixing well
9. Pour the mixture into a loaf pan you’ve sprayed well with nonstick cooking spray
10. Bake for about 50 minutes or until a toothpick inserted into the center comes out clean
11. Turn the bread out onto a wire rack for cooling

Makes About 16 slices

1. Each with 5 carbohydrate; 2 g dietary fiber-for a usable carb count of just 3 g a slice
2. Carb count does not include polyols in the sugar-free imitation honey

Full List of Keto Recipes
Full List of Bread Recipes