I love zucchini bread and this is a good one. It comes out a little moist, you can add a little extra almond flour or a tbsp of coconut flour or oat fiber to absorb some of it if you would like. The original recipe was for 1 cup of zucchini I added about 2, and they put the walnuts on top and I prefer them inside the bread. Easy to double, because you always need more zucchini bread.
Zucchini Bread
Ingredients:
3 large eggs
½ cup oil
1 teaspoon vanilla
2 ½ cups super fine almond flour
1 ½ cups sweetener
½ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon nutmeg
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
1-2 cup grated zucchini
½ cup chopped walnuts
Directions:
Preheat oven to 350°F.
Whisk together the eggs, oil, and vanilla extract.
In another bowl, mix together the almond flour, sweetener, salt, baking powder, nutmeg, cinnamon, and ginger.
Remove extra water in the zucchini by wrapping it in cheesecloth or paper towels and squeezing.
Mix the zucchini into the eggs.
Add the dry ingredients a little at a time into the egg mixture using a hand mixer until fully blended. Stir in walnuts
Lightly spray a 9×5 loaf pan (I used an 8×3 pan, so mine are “taller”), and spoon in the zucchini bread mixture.
Bake for 60-70 minutes at 350ºF until brown and a toothpick comes out clean.
I preference is Pyure which is double strength, so I would use half. I always suggest that you start with half the sweetener and add to taste. Every sweetener is different and every persons taste is different. I have found that the longer I keto, the less sweetener I need.
1 1/2 cups of sweetener is allot. What sweetener did you use in this recipe?
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I preference is Pyure which is double strength, so I would use half. I always suggest that you start with half the sweetener and add to taste. Every sweetener is different and every persons taste is different. I have found that the longer I keto, the less sweetener I need.
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