Updated: Sep 11, 2019
This is comfort food 101 for summer!
3 large eggs
½ cup olive, avocado, macadamia nut OR coconut oil (I use macadamia or hazelnut oil
1 teaspoon vanilla extract
2 ½ cups almond flour
1 cups erythritol (I use So Nourished!
)½ teaspoon salt
1 ½ teaspoons baking powder
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 teaspoon ground cinnamon
1 cup grated zucchini squeezed dry
½ cup chopped walnuts
Preheat oven to 350°F. Whisk together the eggs, oil, and vanilla extract. Set to the side. In another bowl, mix together the almond flour, erythritol, salt, baking powder, nutmeg, cinnamon, and ginger. Set to the side. Whisk the zucchini into the bowl with the eggs. Slowly add the dry ingredients into the egg mixture using a spoon. Do not over mix or bread will become tough. Fold in walnuts or nuts of choice. Lightly spray a 9x5 loaf pan, and spoon in the zucchini bread mixture. Sprinkle a few more nuts on top of bread. Press walnuts slightly into the batter.
Bake for 60-70 minutes until the walnuts on top look browned and bread springs back when lightly touched.
Makes 16 servings:
200.13 Calories, 18.83g Fats, 2.6g Net Carbs, and 5.59g Protein