Low carb zucchini bread rich in fiber

This is not just any recipe low carb zucchini bread Moist Sugar Free. This moist, lightly sweetened bread is made entirely from coconut flour making this low carb bread completely wheat free and high in fiber.

A super simple recipe for low carb sugar-free zucchini bread using coconut flour, confectioner's sweetener and granulated stevia extract.

Low carb zucchini bread | Ingredients

• ½ cup coconut flour
• 6 eggs
• ¼ cup unsalted butter, room temperature
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cider vinegar
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon nutmeg
• ¾ cup grated zucchini
• ¼ cup sweetener
• ½ tablespoon granulated Stevia extract

Low carb zucchini bread | Sugar free frosting

• ¼ cup confectioner's sweetener
• ½ teaspoon vanilla extract
• 2 tablespoons of cream
• Teaspoon of cinnamon
• 1-2 tablespoons water (optional if needed)

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Low Carb Zucchini Bread | Instructions

1. Preheat the oven to 18 degrees.
2. Using a mixer, mix the room temperature butter until smooth. Mix in the sweetener and cream until well combined. Mix in the eggs, vanilla extract, and apple cider vinegar and set aside.
3. In a large bowl, mix together the dry ingredients of coconut flour, baking powder, baking soda, cinnamon, nutmeg, granulated Stevia extract, and salt. Set aside.
4. Using a cheese grater or food processor, take the zucchini and grate it to a fine texture. I prefer to use a food processor for this step.
5. Take the zucchini and drain some of the excess moisture. (optional)
6. Before adding the zucchini, first slowly add the dry ingredients to the wet ingredients and mix until fully combined. Then mix in the zucchini until well combined.
7. Grease a bread pan and add the dough.
8. Bake for a minimum of 30 minutes and continue checking until fully baked. If you double the bread like I do, it tends to be fully baked around 50-60 minutes.