Keto Zucchini and Walnut Bread-
Author: Aaron from FatForWeightLoss Blog
This keto zucchini and walnut bread is a simple gluten free, grain free recipe that will keep the family guessing “How is this bread low carb?”.
Aaron from the ketogenic food blog FatForWeightLoss has created this recipe, and has perfected many other ketogenic bread recipes over on his blog too!
I follow along with all of you at beautyandthefoodie, and gosh Stacey has some fantastic photographs don’t you agree? Please try not to compare my photography to hers, because she clearly wins. (I would like to kindly disagree with that. Aaron’s photos are very beautiful! ~Stacey)
As someone who has also studied a little into nutrition, I can totally relate to the fact that we’ve been taught all the wrong information. Nutrition is changing rapidly, and it’s our job to educate the forefront of ideas and tactics that can lead to a better, healthier life.
Which brings me to a very important reason why you should make this gluten-free zucchini bread. The reason is that whilst low carb is a simple way to reduce body fat and increase mental clarity, it’s also important to be getting all the essential vitamins and minerals from your food.
Let us go through a few of the key ingredient in this simple zucchini and walnut keto bread and assess why you would want to use a zucchini in the recipe.
Zucchini is a good source of Vitamin C, B6, Manganese, Riboflavin and Potassium. These are all important nutrients on a low carb high-fat diet. The seeds of a zucchini are effective at reducing free radical damage and oxidation. They also hold what is called “anti-peroxidative” properties which can aid liver function and detoxification.
Walnuts also contain very beneficial cancer-fighting properties, specifically prostate cancer and breast cancer. As little as two handfuls of walnuts can cut breast cancer risk in half, and reduce prostate tumor growth by 40-50%. They are also an amazing brain food, including vitamin E, folate, melatonin and omega 3, which all show signs of supporting brain health and reducing the oxidative stress that occurs in aging.
Hopefully, you enjoy this recipe as much as I enjoyed making it.
Keto Zucchini and Walnut Bread Recipe:
Ingredients:
- ½ Cup Coconut Flour
- ½ Cup Butter
- 6 Eggs
- 1 Zucchini, Grated
- ½ Cup Walnuts, Coarsely chopped.
- ½ tsp Salt
- 1 tsp Xanthan Gum
Recommended Products:
Method & Directions:
- Grate Zucchini into a large mixing bowl.
- Place all ingredients except walnuts into the mixing bowl and mix with an electric mixer for 1-2 mins.
- Grease a loaf tin, place ingredients into the tin.
- Place the walnuts on top and mix in whilst leveling the top of the mixture.
- Bake for 50 mins at 180C (350F).
- Slice into large pieces and enjoy with plenty of butter
Nutritional Data: Yield:10 servings, Serving size: 1 slice out of 10, Cal: 191, Total Carbs: 5 g, Net Carbs: 2 g, Fiber: 3 g, Fat: 16 g, Saturated Fat: 8 g, Protein: 6 g, Sugars; 1 g.
Printable Recipe Card Below:
A ketogenic zucchini and walnut bread that is a simple gluten free, and grain free bread recipe.
- ½ Cup Coconut Flour
- ½ Cup Butter
- 6 Eggs
- 1 Zucchini Grated
- ½ Cup Walnuts Coarsely chopped.
- ½ tsp Salt
- 1 tsp Xanthan Gum
- Grate Zucchini into a large mixing bowl.
- Place all ingredients except walnuts into the mixing bowl and mix with an electric mixer for 1-2 mins.
- Grease a loaf tin, place ingredients into the tin.
- Place the walnuts on top and mix in whilst leveling the top of the mixture.
Bake for 50 mins at 180C (350F).
- Slice into large pieces and enjoy with plenty of butter
*all nutritional data are estimates based on the products I used*
Yield: 10 slices, Serving Size: 1 slice out of 10.
Please check out Aaron’s ketogenic blog and social media!
Aaron/Owner / Blogger: https://www.fatforweightloss.com.au
Find Aaron on Facebook: https://www.facebook.com/fatforweightloss/
Pin with him on Pinterest: https://www.pinterest.com/fatforweightlos/
Follow his Instagram: https://www.instagram.com/fatforweightloss/
Visit his YouTube Channel: Aaron’s YouTube channel
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Anne says
15 March, 2019 at 9:20 amI’m black and white and my oven settings only has 350 or 375. How long do I bake it on 350?
Stacey says
15 March, 2019 at 9:35 amThat is a typo, it is 350F, not 355. I fixed it
Sarah Carlson says
6 January, 2019 at 5:29 pmHi! Very tasty- I added 1/2 c Swerve, 1 t cinnamon and it tasted a tad sweet like the bread I remember. It was fluffy like a souflee, not so much like bread. But I’ve been keto for 4 mos and it’s all amazing to me!! Thanks,
Stacey says
8 January, 2019 at 9:12 amSarah, thank you for sharing your additions! That sounds awesome!
Susan says
13 February, 2018 at 2:46 pmWhat size zucchini do you use?
Stacey says
17 February, 2018 at 8:40 amHi Susan, A medium-sized zucchini (4 to 6 inch).