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zucchini bread

+ muffins


Yield: 10 medium muffins / 1 medium loaf cake

Serving Size: 1 muffin / 1 slice (1/10th of loaf cake)




  • 1/2 cup (105g) butter (OR coconut oil)

  • 1.5 tsp (7ml) vanilla extract

  • 1 tsp ground cinnamon (or cardamom)

  • 1/2 cup + 2 Tbsp (125g) keto bulk sweetener (powdered erythritol, Swerve, allulose, tagatose, etc.)

  • 3/4 tsp fine sea salt (double the amount for coarse salt)

  • 5 large (55g each) eggs (always go with free-range / pastured eggs, "cage-free" is not the same!)

  • 3/4 cup + 2 Tbsp (100g) superfine almond flour

  • 1.5 Tbsp (18g) coconut flour (OR oat fiber)

  • 3/4 tsp baking powder

  • 1/2 tsp xanthan gum (OR 1 tsp. guar gum)

  • 2.3oz (65g) grated zucchini (OR yellow squash)






As of 2019, it seems that allulose is not easily available outside of the USA, so try tagatose (almost identical to allulose) which is available on iHerb in most countries, linked below! For more info on the differences between all the different keto sweeteners, check out my Keto Ingredient Info Page .




Powdered Erythritol:

Almond Butter:

Vanilla Extract:

Almond Flour:

Xanthan Gum:

Guar Gum:

Coconut Oil:

Coconut Flour:

Oat Fiber:

Sea Salt:

Baking Powder:

Ground Cinnamon:



Conical Sifter/Sieve:
Heat-Safe Silicone Spatula:
Baking Parchment Paper:
Loaf Pan:
Muffin Pan:
Magnetic Measuring Spoons:
Oven-Safe Metal Rack:





1. Preheat the oven to 325F / 163C if you're making a loaf cake, OR 350F / 180C for muffins, and prep your baking pan with either parchment paper (or muffin liners), or by greasing it and dusting with a thin layer of coconut flour (or oat fiber).

2. Mix together the soft butter, keto sweetener, vanilla, cinnamon, and salt until well combined. Next mix in the eggs gradually.

3. Either in a separate bowl or by placing a sieve over the main mixing bowl, sift the remaining dry ingredients and mix well into the wet ingredients. Lastly, mix in the grated zucchini using a spoon or spatula (NOT a whisk). Pour into your prepared baking pan or divide evenly between 10 muffin liners, then bake for 35-45 minutes for a loaf cake, or for 15-20 minutes for muffins.













































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