This keto zucchini bread recipe is super moist, perfectly spiced, and low in carbs bread with grated zucchini, cinnamon, nutmeg, and optional walnuts or pecans. You can turn the batter into zucchini muffins too!
Preheat the oven to 350°F/ 170°F. Line an 9*5-inch loaf pan with parchment paper. Set aside.
Grate the zucchini and sprinkle one teaspoon of salt. Rest for about 10 minutes. Using a clean kitchen towel to squeeze out as much moisture as possible.
Place the zucchini into a large mixing bowl. Add the eggs, olive oil, cinnamon, nutmeg, vanilla extract, sweetener. Stir well with a spatula.
Incorporate the almond flour and baking powder. Transfer the batter to the prepared loaf pan.
Bake in the preheated oven for about 45-50 minutes or until the top looks golden.