About
Summer is a great time to use up large amounts of fresh garden zucchini and what a better way than to turn them into delicious keto zucchini bread!
Ingredients
- 1 cup almond flour
- 1 tablespoon baking powder
- ⅛ teaspoon coarse kosher salt by morton
- 6 large raw egg
- 6 ½ ounce zucchini, raw
- ¾ cup brown sugar replacement by swerve
Instructions
- Preheat an oven to 350 F. Grate a zucchini then place shredded zucchini onto a paper towel.
- Squeeze out 1 oz of water. Remove the paper towel and set it aside.
- Combine the almond flour, baking powder, kosher salt, and eggs together in a food processor. Blend until well combined.
- Add in the zucchini and sugar. Blend until just combined.
- Spray a loaf pan with non-stick cooking spray. Then pour batter into it.
- Bake for 55-60 minutes until loaf is cooked through.
- Allow loaf to cool before attempting to unmold and cut.
Nutrition Facts
- Servings: 16
- Calories: 73.8kcal/309.0kJ (per serving)
- Fat: 5.5g (per serving)
- Carbs: 2.2g (per serving)
- Protein: 4.0g (per serving)
