Makes 1 loaf


3 medium zucchinis, grated
3 large eggs
1 tsp vanilla bean extract
1 ½ cups blanched finely ground almond flour
½ cup keto vanilla protein powder
2 tbsp coconut oil
1 tsp ground cinnamon
½ tsp ground nutmeg
1 tsp baking soda
pinch of salt


  1. Preheat your oven to 180C. Spray and line a small loaf pan (8.5 X 4.5 inches) with baking paper so that there’s an overhang.
  2. Wrap the grated zucchinis in some paper towel and squeeze out as much water as you can.
  3. In a medium mixing bowl, whisk together the eggs and vanilla extract.
  4. Using a rubber spatula, mix in the almond flour, protein powder, coconut oil, cinnamon, baking soda, and salt. Then add the grated zucchini.
  5. Transfer the batter to the prepared pan. Smooth the top out with a spatula and sprinkle over some pepitas.
  6. Bake the bread until browned and set, and a toothpick inserted in its center comes out clean, about 30-40 minutes.
  7. Cool the bread on the cooling rack about 1 hour before slicing. Serve with some butter.