Keto Zucchini Bread

Ingredients - Serves 12

• Chopped walnuts (optional) - 1/2 cup
• Vanilla extract - 1 teaspoon
• Unsweetened almond milk - 1/4 cup
• Zucchini - 1 cup, grated
• Eggs - 3
• Erythritol (or your preferred keto-friendly sweetener) - 1/2 cup
• Salt - 1/4 teaspoon
• Cinnamon - 1 teaspoon
• Baking powder - 1 teaspoon
• Coconut flour - 1/4 cup
• Almond flour - 2 cups

Let's Get Started

1. Preheat the oven to 350°F and grease a loaf pan.
2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon, salt, and erythritol.
3. In a separate bowl, beat the eggs. Add the grated zucchini, almond milk, and vanilla extract. Mix well.
4. Pour the wet ingredients into the dry ingredients and stir until well combined.
5. Fold in the chopped walnuts, if desired.
6. Pour the batter into the greased loaf pan and smooth the top with a spatula.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the zucchini bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Dietary Info

• Dish Type: Bread
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Calories: 150
• Fat: 12g
• Carbs: 5g
• Protein: 6g
• Sodium: 200mg
• Sugar: 2g