Zucchini Bread
Prep: 15 minutes | Cook: 1 hours | Servings: 12
1 Serving | Calories: 160 | Protein: 4 | Fat: 13 | Carbs: 7
Gluten-Free, Vegetarian
INGREDIENTS
- 1 cup almond flour
- ½ cup coconut flour
- ½ tsp. salt
- 2 tsp. baking powder
- ½ tsp. baking soda
- 2 tsp. cinnamon
- ½ tsp. nutmeg
- 5 eggs
- ¼ cup butter
- 3 tbs. coconut oil, melted
- ¼ cup powdered sweetener of choice (like stevia)
- 2 tbs. honey or maple syrup
- 3 tsp. vanilla extract
- 1 cup zucchini, grated
- ¼ cup walnuts, chopped
DIRECTIONS
- Preheat over to 325°F.
- Grease 9-x-5-inch bread pan.
- In small bowl, mix together almond flour, coconut flour, salt, baking soda, baking powder, cinnamon and nutmeg.
- In large bowl, beat eggs, butter, coconut oil, sweetener and extract.
- Beat in flour mixture until well combined.
- Stir in zucchini and nuts.
- Pour into greased pan.
- Bake for 50 to 60 minutes or until tests done.
- Cool for about 15 minutes, then remove from pan. Cool completely. Store in refrigerator.