Easy Keto Zucchini Bread

Preheat oven to 350ºF. Grease an 8×4 loaf pan with butter or cooking spray.

In a large bowl, combine almond flour, salt, cinnamon, Swerve, and baking soda.

Wrap grated zucchini in a kitchen towel and squeeze out as much liquid as you can. Discard liquid and add zucchini to the dry ingredients, followed by eggs and melted butter. Stir batter until combined. (See notes for instructions on adding walnuts, chocolate chips, or blueberries.)

Pour batter into greased loaf pan and bake in 350ºF oven for 60 minutes or until an inserted toothpick comes out clean. Let cool before serving.

See notes for freezing.

Notes:
• If you want to add some extra sweetness, you can add sugar-free chocolate chips or blueberries. Of course, this would alter the nutrition information so please be aware of that. To add, fold into the batter right before baking.
• To freeze this zucchini bread whole, let it cool completely and then wrap in plastic wrap, followed by foil. Place in the freezer and keep frozen up to 4 months. When ready to eat, remove from the freezer and let thaw on the counter. It should thaw pretty fast.
• To freeze this healthy zucchini bread in individual slices, let cool completely and refrigerate overnight. Slice into individual slices and wrap each one in plastic wrap. Place wrapped slices in a freezer bag or freezer safe container and freeze for up to 4 months. When ready to eat, remove as many slices as you like and let thaw on the counter.

Nutrition per serving (1 slice): Calories: 119kcal, Carbohydrates: 4g, Protein: 4g, Fat: 11g, Saturated Fat: 4g, Fiber: 1g, Sugar: 2g