Low Carb Zucchini Bread

Ingredients

Dry Ingredients

3/4 cup Coconut Flour
1/2 cup brown Truvia sugar
3 tablespoons whey protein powder, I used Quest Vanilla flavored
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon

Zucchini

5 oz medium zucchini, grated (142 g)
1/2 teaspoon salt

Wet Ingredients

6 large eggs
4 oz salted butter, melted , which is a stick
1/3 cup chopped walnuts or pecan, can also add some sugar free chocolate chips like I did

Instructions

Prep: Grate the zucchini, place it into a colander and mix it with the 1/4 teaspoon of salt. Let it sit while you gather the rest of the ingredients. Chop the nuts if using. Preheat the oven to 350F and place rack into the lower third. Butter a loaf pan, I used a bread pan think it was like 4x8
Combine Ingredients: Measure all of the dry ingredients into a medium bowl and whisk together. Add the eggs. Melt the butter and pour it in. Thoroughly squeeze the moisture from the zucchini and add it to the bowl along with the walnuts if using.
Mix: Mix the ingredients thoroughly with a hand mixer. Pour/spoon the thick batter into the prepared pan and level out with the back of the spoon or a spatula.Tap pan on counter or shale so it gets rid of the air bubbles.
Bake: Bake for 45-60 minutes. Cover the loaf with a piece of foil half way through baking to prevent burning.I didn't cover mine as I like it to be crispy and it didn't burn. I used a glass pan.
Let the zucchini bread cool for about 10 minutes in the pan before removing. To remove, take a small sharp knife and cut along the short sides of the pan. Lift slowly to remove entire loaf and place on dish.

Enjoy

Nutritional Info per slice without walnuts: Calories: 145, Fat: 11, Carbs: 4, Fiber: 2, Protein: 7, NET CARBS: 2

Comments

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