Soft, moist keto zucchini bread made with almond flour and a secret ingredient for perfect texture. Low carb and sugar free.

Scale

1 1/2 cups finely shredded zucchini, squeezed dry

2 cups almond flour

1/4 cup powdered keto sweetener

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon (optional)

3 large eggs

1/3 cup unsalted butter, melted

1/4 cup sour cream

1 tsp vanilla extract

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1. Preheat oven to 350°F and prepare loaf pan.

2. Shred zucchini and squeeze dry.

3. Mix dry ingredients in a bowl.

4. Add eggs, butter, sour cream, vanilla, and zucchini.

5. Pour into pan and bake 45–55 minutes.

6. Cool completely before slicing.

Zucchini must be very dry.

Let bread cool fully before cutting.

Customize sweet or savory.