LowCarb Zucchini Bread with Walnuts
Ingredients:
1/2 cup butter softened
3/4 cup erythritol sweetener, like Swerve
5 eggs large
1 tsp vanilla extract
1 1/2 cup almond flour
1/4 cup coconut flour
4 tsp baking powder
1/2 tsp xanthan gum
1 tsp cinnamon
1/2 tsp salt
½ c chopped walnuts
2 cups grated zucchini, about 8oz by weight
Directions:
Preheat the oven to 350°F. Grease a 9″x5″ loaf pan, and line with parchment paper.
In a large mixing bowl, cream the butter and sweetener together until light and fluffy.
Add the eggs, one at a time, and mix well to combine. Stir in the vanilla.
In a separate bowl, stir together the almond flour, coconut flour, baking powder, cinnamon, xanthan gum, and salt. Break up any lumps of almond flour or coconut flour.
Add the dry ingredients to the wet ingredients, and stir to combine. (Optionally, add up to 1/2 cup of mix-ins, like chopped nuts or chocolate chips.)
Add the grated zucchini, and fold it in gently.
Pour the batter into the prepared loaf pan. Bake for 50 – 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
If the bread is browning too quickly, you can cover the pan with a piece of aluminum foil.
Servings: 12
Nutritional Information: Calories: 171, Fat: 15g, Carbohydrates: 6g, Fiber: 3g, Protein: 5g
