Low Carb Zucchini Walnut Bread

written by Low Carb Way Of Life | October 19, 2019

Ingredients:

1/2 cup Truvia
3 eggs
1/2 cup Coconut Oil or Ghee
1.5 cups Almond Flour
1/2 cups coconut flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon ground cinnamon
1/4 teaspoon Ground Nutmeg
1/2 cup Unsweetened Almond Milk
2 cups shredded zucchini
1 cup chopped walnuts

Directions:

Preheat the oven to 350F.

Grease a 6 cup bundt pan and set aside.

Meanwhile, place Truvia, eggs and oil into the stand mixer mixing bowl and using the paddle attachment of your stand mixer, beat the mixture for 2-3 minutes until well incorporated and fluffy.

Add coconut and almond flour, baking powder, baking soda, cinnamon, nutmeg and almond milk, and continue to mix for another 2-3 minutes.

Remove the bowl from the stand mixer. Stir in shredded zucchini and chopped walnuts.

Pour the mixture into the greased pan and spread evenly.

Bake at 350F for 30 minutes until a toothpick inserted into the middle of the cake emerges clean.

Cool and serve. This makes a large cake with 8 generous slices.

Servings: 8

Nutritional Information: Calories: 397, Fat: 15g, Carbohydrates: 12g, Fiber: 6g, Protein: 10g