Keto Zucchini Bread

Prep Time: 15 min Cook Time: 50 min Total Time: 65 min Servings: 16

Ingredients

- 1 1/2 cup grated zucchini, drained well to remove water

- 1 1/4 cup Almond Flour

- 1 cup Paleo Nut flour (can use Almond flour as a substitute)

- 2 Tbsp Coconut Flour

- 3/4 Cup Granulated Swerve

- 3 tsp Baking Powder

- 1 tsp ground cinnamon

- 1/4 tsp ground ginger

- 1/4 tsp ground nutmeg

- 5 large eggs, beaten

- 1/2 cup refined coconut oil, melted

- 3 tsp Vanilla extract

- 1/2 cup chopped walnuts

- 1/4 cup Sugar Free Semi Sweet Chocolate chips (optional)

Directions

- Preheat oven to 350 degrees.

- Grease a loaf plan and line across the bottom with parchment for ease of removal. If making muffins, use parchment liners. If making 3 mini loaves, grease each and line with parchment.

- Squeeze out any remaining water from the zucchini using a cloth towel or cheese cloth. Set aside.

- In a large mixing bowl or processor, mix all dry ingredients (except nuts and chocolate chips) until well blended in a food processor or by hand.

- Add zucchini, eggs, vanilla and coconut oil. Combine well.

- Stir in nuts and chocolate chips (optional) until well combined.

- Spoon into loaf pan(s) or muffin tin.

- Bake 50 minutes (loaf pan), 35 minutes (mini loaves), 30 minutes (muffin tin). If baking one large loaf, place a piece of foil on top after the first 30 minutes to avoid over-browning.

- Insert a wooden skewer in the middle and when it comes out clean, the zucchini bread is done.

Nutrition (without Chocolate Chips)

Calories: 217
Fat: 14.6 grams
Total Carbs: 5 grams
Fiber: 1.7 grams
Net Carbs: 3.3 grams
Protein: 5.1 grams