Ingredients for one loaf:
- 1/3 cup avocado oil (or coconut oil, melted and cooled), plus more for greasing
- 1 cup Lakanto sugar-free monk fruit Baking sweetener*
- 3 pasture-raised eggs
- 2 tsp pure vanilla extract
- 1 1/2 tsp apple cider vinegar
- 1 1/2 cups grated zucchini (do NOT squeeze out liquid)
- 1 1/2 cups almond flour
- 1/3 cup arrowroot flour
- 2 Tbsp coconut flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp cardamom
- 1/2 tsp nutmeg
- 1/4 tsp sea salt
- 1/2 cup sugar-free dark chocolate chips (optional)
- 1/2 cup chopped walnuts (optional)
*Note: If you prefer a less sweet loaf, reduce sweetener to 1/2 cup.
Non-keto can substitute coconut sugar.
- Preheat oven to 350ºF and grease an 8.5 x 4.5″ standard loaf pan with avocado oil.
- In a large bowl, beat together oil, sweetener, eggs, vanilla, and apple cider vinegar. Add grated zucchini and stir well.
- In a separate bowl, mix together almond flour, arrowroot flour, coconut flour, baking soda, spices, and salt. Add to wet ingredients and stir until just combined. Fold in chocolate chips and walnuts if using.
- Scrape the batter into prepared loaf pan. Bake for 45 to 55 minutes, or until a toothpick inserted into the middle of the loaf comes out clean. I usually tent the bread with tinfoil after 30 minutes to prevent it from browning too much before it cooks through.
- Cool in pan for 10 minutes, then remove to wire rack to finish cooling.
This Zucchini Bread can be stored in an airtight container at room temperature for 3 days, the fridge for a week, or the freezer for up to 2 months.