Zucchini Bread

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 Bread6dc6a-41515053_2255264727834900_8515084564845035520_n

Ingredients:

  • 3 large eggs
  • ½ cup olive oil
  • 1 teaspoon vanilla extract
  • 2 ½ cups almond flour
  • 1 ½ cups erythritol
  • 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:f4fc6-41516647_2255264654501574_507410872323276800_n

  • Preheat oven to 350°F.
  • Whisk together the eggs, oil, and vanilla extract. 
  • In another bowl, mix together the almond flour, erythritol, 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.

Original recipe comes from Ruled me

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at WordPress.com.

Up ↑

%d bloggers like this: