Keto Vegan Zucchini Bread With Coconut and Lime

Coconut and lime are added to this delicious Keto zucchini bread which not only satisfies your sweet tooth, but the flavors are so bright and zingy, it’s a real crowd pleaser whether you follow the Keto diet or not. Ultra coconutty thanks to coconut flour, desiccated coconut and coconut cream, a bite of this Keto bread recipe will make you feel as if you are somewhere tropical. Ensure your desiccated coconut is unsweetened as there may be hidden sugars. ⅓ cup Erythritol is used in this recipe for sweetening the Keto bread, but you can use any Keto-friendly sweetener of choice and adjust sweetness to taste.

This zucchini Keto bread is quite delicate and crumbly when it first comes out of the oven, allow it to fully cool so it can set properly before slicing with a sharp knife.

What is a chia egg and how do I make it?

As this recipe is vegan, an egg alternative made from chia seeds is required to help bind this Keto zucchini bread together. Chia eggs are very easy to make by simply combining 1 tablespoon chia seeds with 2.5 tablespoons of water per chia egg into a small bowl. Give it a stir then allow to sit until a gel-like texture forms - about 10 minutes before adding to the batter.

What can I serve with this Keto vegan zucchini bread?

Delicious as it is, you can also sprinkle some desiccated coconut over the top and serve with some whipped coconut cream, plant-based yogurt or Keto-friendly ice cream such as this Keto Vegan Avocado Ice Cream: https://my.carbmanager.com/daily-log?dialog=food-detail:ug:9459994e-8e73-c0dc-7c56-07f54451ef92

How do I store this vegan zucchini bread?

The bread must be completely cooled before placing into an airtight container to avoid excess moisture and the sweet bread becoming stodgy. Store in the fridge and consume it within 5 days.

Net Carbs

2.8 g
Fiber

4.1 g
Total Carbs

7.1 g
Protein

4.8 g
Fats

17.2 g

190 cals

Quantity

Serving Size

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Create Shopping List

Almond flour

1.5 cup
Coconut flour

2 tbsp
Organic Desiccated Coconut (Unsweetened)

0.33 cup
Ground Flax Seed / Linseed

0.33 cup
Vanilla extract

0.5 tsp
Baking powder

0.5 tsp
Baking Soda

0.5 tsp
Erythritol Granulated

0.33 cup
Zucchini

1 cup, sliced
Chia seeds

1 tbsp
Coconut cream (liquid from grated meat)

1 cup
Lime Zest

3 tsp
Lime juice, fresh

1 teaspoon

Step 1

Preheat the oven to 350F/180C. Line a 22 x 12cm loaf tin or lightly grease with coconut oil. Remove the ends of the zucchini and grate the zucchini on the coarse side of a cheese grater. Place the grated zucchini thinly on a tray lined with kitchen paper and cover it with another piece of kitchen paper. Use both palms to press down and try to remove as much liquid from the zucchini as possible. Set aside.
Step 2

Make the chia egg by combining 1 tablespoon chia seeds with 2.5 tablespoons water into a small bowl and set it aside. Grate the zest from 2 limes using the fine side of a cheese grater. In a large bowl, add the almond flour, coconut flour, ground linseed, erythritol, sea salt, baking soda and baking powder. Mix to roughly combine.
Step 3

Add the grated zucchini, coconut cream, desiccated coconut, chia egg, lime zest and 1 tablespoon of lime juice to a large bowl of a stand mixer with the paddle attachment. Beat at medium-high speed until everything is combined. Gradually add in the dry ingredients and beat until a thick batter forms. You can also mix by hand with a wooden spoon or handheld whisk.
Step 4

Spoon the batter into the prepared loaf tin. Bake in the middle of the oven for 45-50 minutes. Poke a skewer into the middle of the bread, if it’s ready, the skewer should come out clean. If it is not ready, return it to the oven for a further 5-10 minutes and check again. Leave to cool in the tin for 20 minutes, then carefully turn it out onto a wire rack. Serve once the bread has cooled and set.