Keto Zucchini Walnut Bread with Coconut Flour
Low-carb zucchini bread made with coconut flour, walnuts, and eggs. Grated zucchini keeps this keto loaf moist while xanthan gum provides structure. Baked until golden and served warm with butter for a grain-free breakfast or snack.
Ingredients
Instructions
- 1
Grate zucchini into a large mixing bowl
- 2
Add coconut flour, butter, eggs, salt, and xanthan gum to the bowl
- 3
Mix with an electric mixer for 1-2 minutes
- 4
Grease a loaf tin and transfer the mixture
- 5
Sprinkle walnuts on top and mix in while leveling the surface
- 6
Bake at 350°F for 50 minutes
- 7
Slice into large pieces and serve with butter
Tips
Do not overmix after adding walnuts to avoid a dense crumb structure
Allow bread to cool slightly before slicing for cleaner cuts
Good to Know
Cover and refrigerate up to 5 days, or freeze up to 3 months
Prepare batter up to 4 hours ahead, cover and refrigerate before baking
Serve warm or at room temperature with butter
Common Mistakes
Do not skip the electric mixer to avoid dense texture from inadequate aeration
Do not overbake beyond 50 minutes to prevent dryness in a low-moisture dough