Keto Almond Flour Zucchini Muffins Or Bread

4.75 from 8 votes

Looking for a quick & delicious snack or an on-the-go breakfast? These keto almond flour zucchini muffins (or bread!) are the perfect treat.

Course bread, Breakfast, dairy free, Dessert, gluten free, Grain Free, keto, Low Carb, paleo

Cuisine American

Diet Dairy-Free, Gluten-Free, grain free, Keto, Low-Carb, Paleo

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings muffins or slices

Calories 177kcal

Author Cassidy Stauffer

Ingredients

1 cup Grated Zucchini about 1 medium zucchini
2 cups Blanched Almond Flour finely ground
⅓ cup Ground Flaxseed
½ teaspoon Baking Soda
1 teaspoon Baking Powder*
1 pinch Sea Salt
1 tablespoon Ground Cinnamon
½ tsp. Ground Nutmeg
½ Cup Erythritol-Based Granulated Sweetener see notes below, use coconut palm sugar for Paleo
5 Large Eggs preferably room temperature
⅓ cup Avocado Oil
1 teaspoon Pure Vanilla
½ cup Keto Chocolate Chips

Instructions

Preheat oven to 350 degrees. For muffins: Line a muffin time with 12 muffin cups and set aside. For bread: Lightly grease an 8X4 inch or 7.5x4.5 inch loaf pan (see notes below) with avocado oil or olive oil then line the bottom and sides of the pan with parchment paper so the ends hang over the sides.
Chop the ends off the zucchini and finely grate, peel and all. I used a cheese grater but the grater attachment on a food processor will also work. Blot excess moisture with a paper towel and set aside.
In a large bowl, whisk together the blanched almond flour, ground flaxseed, baking soda, baking powder, sea salt, cinnamon, nutmeg, and sweetener. Break up any clumps with your fingers.
In a separate bowl, whisk together the eggs, avocado oil, and vanilla.
Pure the wet ingredients into the dry and mix well. Using a spatula, fold in the chocolate chips and grated zucchini.
Evenly divide the batter between the mufffin cups or pour batter into prepared pan.
For muffins: Bake for 22 to 27 minutes, or until the center is set and no longer looks doughy. For bread: Bake for 45 minutes, then cover with foil to prevent over-browning. Bake an additional 15 to 25 minutes, or until the center no longer looks doughy and it doesn't make a squishy sound when pressed down in the center of the loaf. Unfortunately, the toothpick test is not accurate with this recipe.
Allow to cool 5 to 10 minutes in the pan then transfer to a cooling rack, removing the parchment paper. Cool completely.
Store leftovers, loosely covered, at room temperature for 1 to 2 days. Try to avoid storing it in a sealed baggie or anything that traps the moisture because it will make it "wet". I store mine loosely covered in a dish towel but parchment paper works well too. It can also be stored, loosely covered, in the fridge for up to a week (unsliced) or frozen for up to 3 months (pre-sliced) in a freezer-safe baggie.

Video

Notes

See how easy this recipe is to make on my YouTube channel! Watch the full video here: Zucchini Muffins YouTube Video
For grain-free baking powder, combine 1 part baking soda with 2 parts cream of tartar and 2 parts starch (such as potato, arrowroot, or tapioca).
If making bread, you need to use an 8x4 or 7.5x4.5-inch loaf pan. This is smaller than the traditional 9x5-inch loaf pan. I found my loaf pan in a 3-pack Pyrex storage bundle at Target and I love it - it's a perfect size!!! If you don't have a small loaf pan, I recommend making muffins. However, if you make this recipe in a traditional-sized loaf pan, you will need to adjust the baking time and the slices will be short.
For low-carb, any erythritol-based granulated sweetener will work. I prefer to use a Monk Fruit Erythritol Blend. While I usually prefer allulose in bread recipes, I haven't tested allulose in this particular recipe yet. As soon as I test it, I will let you know!
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I prefer ChocZero Chocolate Chips because they are low-carb, dairy-free, and soy-free. However, feel free to use any chocolate chips of your choice.
I highly recommend chocolate chips because the muffins are only lightly sweetened and the chocolate chips add small bursts of sweetness. However, you can replace the chocolate chips with chopped nuts if preferred.

Nutrition