Keto Zucchini Bread
When I grew up my dad owned a small bakery. He made the most delicious bread I have ever tasted along with cookies and pastries from scratch every day. One of my favorite items that he made was sweet bread. There is nothing better than zucchini, banana or pumpkin bread served warm with tons of butter. Sam and I have been craving some sweet bread lately and when Sam’s dad had given us some massive zucchini from his garden we decided to try our hand at keto zucchini bread.
Keto Zucchini Bread

1 cup almond flour | 140 g

1/2 cup flax meal | 70 g

1/2 teaspoon sea salt | 2 g

1 tablespoon baking powder | 9 g

1 tablespoon ground cinnamon | 9 g

1/2 cup erythritol | 95 g

5 large eggs

1/2 cup coconut oil or butter | 100 g

1 teaspoon unsweetened vanilla | 5 ml

1 cup grated zucchini | 100 g

1 cup chopped pecans | 80 g

Start by combining all of your dry ingredients into a large mixing bowl. Mix thoroughly with a whisk to combine well. Next add your eggs (whole and un-beaten), coconut oil and vanilla. Then stir to incorporate with the dry ingredients until a thick batter forms. Add your grated zucchini and chopped pecans and give the batter a final mix.

Transfer your batter into a lined bread pan and bake at 325 degrees (natural gas oven) for 50-60 minutes until a toothpick comes out clean when inserted into the center of the loaf. Note the type of fuel your oven burns will affect your cooking temperature. All your bread to cool before de-panning and serving. We like to serve our sweet bread toasted with butter.

Keto Zucchini Bread

Fat: 15.8g | Net Carbs: 2g | Protein: 4.5g

Keto Zucchini Bread
Keto Zucchini Bread

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