Keto Blueberry Zucchini Bread Recipe
If you are needing an amazing keto breakfast bread, this Keto Blueberry Zucchini Bread recipe is perfect! It can also be used as a dessert too! The zucchini adds a beautiful moist texture to this bread without an eggy type taste! You could also use raspberries, blueberries, or blackberries in this recipe or a combination of all of the berries together! The glaze on top is not needed but it adds something a bit extra special.
Here’s a little tip for this recipe. If you don’t have the Swerve confectioners sugar, you can easily pulse the Swerve granular sugar in a food processor to make the confectioners blend. You do want the sugar to be nice and fine to make a super smooth glaze for the topping. I do this little trick for many recipes. It’s good to know when the confectioner’s blend is sold out at the store which seems to be happening more and more with the popularity of the ketogenic diet.
I should also mention that we are using two different types of keto friendly sweeteners in this recipe. The reason is because the blend I created in this recipe creates the perfect level of sweetness for this bread and it does not leave a bitter taste in your mouth after you consume it. Sometimes if you use too much Swerve if can be overpowering or it can leave a bitter aftertaste. The other keto sweetener I use is Pyure Stevia All purpose blend found here on Amazon.
Here’s a quick video that shows you how we made it!
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Keto Blueberry Zucchini Bread Recipe Ingredients
- 4 eggs
- ½ cup butter, unsalted, melted
- 1 tablespoon coconut oil
- ½ cup Swerve Confectioners Sugar
- ½ cup Stevia Blend by Pyure
- 1 teaspoon vanilla extract
- ½ teaspoon maple extract
- 1 cup blanched almond flour
- ½ cup coconut flour
- ½ teaspoon pink salt
- 2 teaspoons baking powder
- ½ teaspoon xanthan gum
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup zucchini, grated and drained
- ½ cup blueberries
- ½ cup Swerve Confectioners Sugar
- 1-2 teaspoon/s water
Keto Blueberry Zucchini Bread Recipe Instructions
- Preheat oven to 325 degrees.
- Prepare a loaf pan with non-stick baking spray, the kind with flour in it.
- In a large bowl add eggs and beat.
- Add in melted butter, oil, swerve, stevia, vanilla and maple extract. Mix to combine.
- In a separate bowl, add in almond flour, coconut flour, salt, baking powder, xanthan gum, baking soda, and cinnamon. Whisk to incorporate.
- Add dry ingredients to wet ingredients and mix until well blended.
- Add in zucchini and blueberries, ensure to fold in to not break up the blueberries.
- Place mixture in a bread loaf, ensuring to spread the batter evenly.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- In a small bowl whisk together the swerve with water to create a glaze.
- Remove the bread from the oven and allow to cool for 20-30 minutes before glazing.
Keto Blueberry Zucchini Bread Recipe Nutrition
Serves 8
Calories 76, Total C 4.2g, Fiber 0.8g, Net C 3.4g, Sugars 1.4g, Fat 5g, Protein 3.5g
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Here are the ingredients we used in this recipe:
All you need is a simple grater for the zucchini.
Mix all the dry ingredients together until it looks like this:
Add the dry ingredients to the wet ingredients.
Mix it until it comes together nice and smooth, just like this:
Add the zucchini and blueberries, yum!
After you pop that blueberry bread in the oven, you can start preparing the glaze.
Now the bread is done and ready for a topping of the glaze you just prepared!
Just look at how yummy that keto bread looks! Oh my!
It’s perfectly baked and ready to eat! Isn’t it beautiful!
Absolutely delicious!
Blueberry Zucchini Bread Recipe
Ingredients
- 4 Eggs
- ½ c Butter unsalted, melted
- 1 TBSP Coconut Oil
- ½ C Swerve Confectioners Sugar
- ½ C Stevia Blend by Pyure
- 1 TSP Vanilla Extract
- ½ TSP Maple Extract
- 1 C Blanched Almond Flour
- ½ C Coconut Flour
- ½ TSP Pink Sea Salt
- 2 TSP Baking Powder
- ½ TSP Xanthan Gum
- ½ TSP Baking Soda
- 1 TSP Cinnamon
- 1 C Zucchini grated and drained
- ½ C Blueberries
- ½ C Swerve Confectioners Sugar
- 1-2 TSP Water
Instructions
- Preheat oven to 325°.
- Prepare a loaf pan with non-stick baking spray, the kind with flour in it.
- In a large bowl add eggs and beat.
- Add in melted butter, oil, swerve, stevia, vanilla and maple extract. Mix to combine.
- In a separate bowl, add in almond flour, coconut flour, salt, baking powder, xanthan gum, baking soda and cinnamon. Whisk to incorporate.
- Add dry ingredients to wet ingredients and mix until well blended.
- Add in zucchini and blueberries, ensure to fold in to not break up the blueberries.
- Place mixture in bread loaf, ensuring to spread the batter evenly.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- In a small bowl whisk together the swerve with water to create a glaze.
- Remove the bread from the oven and allow to cool for 20-30 minutes before glazing.
Wow, this is super delish. Thanks for such a great recipe.
That looks delicious!
I used an 8 x 4 non stick loaf pan which I sprayed with a little avocado oil spray. Turned out nice and tall. Very moist and not dry like many keto breads can be.
Great recipe- lots of ingredients, but the flavor wins! I made waffles and muffins with the batter. Cheers