This low carb and keto zucchini bread is made with almond flour and is perfectly moist. Walnuts, blueberries or chocolate chips can be added for extra flavor and crunch.
This low carb and keto zucchini bread is made with almond flour and is perfectly moist. Walnuts, blueberries or chocolate chips can be added for extra flavor and crunch.
Preheat oven to 350F. Grease an 9x5 loaf pan with butter or cooking spray. In a large bowl, combine the almond flour, salt, cinnamon, swerve, and baking soda.
Wrap the grated zucchini in a kitchen towel and squeeze out as much liquid as you can. Discard liquid and add zucchini to the dry ingredients followed by the eggs and melted butter. Stir batter until combined.