Easy Keto Recipe
Keto Zucchini Bread – 1 ½ cup Zucchini – 2 ¼ cups Almond Flour – 2 tbsp Coconut Flour – ¾ cup Erythritol – 3 tsp Baking Powder – 1 tsp Ground Cinnamon – ¼ tsp Ginger – ¼ tsp Nutmeg – 5 large Eggs – ½ cup Coconut Oil – 2 tsp Vanilla Essence – ½ cup Pecan Nuts – ½ cup Walnuts
Trim the ends of the Zucchinis using a sharp kitchen knife
Grate the zucchinis using a food processor or a hand grater.
Squeeze the water out of the grated zucchinis by squishing them in a hand towel.
Measure the amount of squeezed zucchinis accurately.
Combine the dry Keto Zucchini Bread ingredients in a bowl.
Mix the dry Zucchini Bread ingredients with a whisk.
Pour the beaten eggs into the dry ingredients. Add the vanilla and melted coconut oil.
Mix the Keto Zucchini Bread batter with a wooden spoon.
Combine the grated zucchinis in the keto bread batter.
Add the chopped walnuts and chopped pecan nuts to the bread batter.
Pour the Keto Zucchini Bread batter into a loaf pan lined with oiled parchment paper.
Spread the batter and bake the zucchini bread for 50-70 minutes in an oven at 350°F (180°C).
Let the Keto Bread cool in the pan for 15 minutes. Take it out of the pan to cool for another 3 hours.
Slice the Keto Zucchini Bread into 16 slices.
NET CARBS FAT PROTEIN
Serving: 1 Slice Makes: 16 Slices
Prep: 15 Minutes Cook: 60 Minutes