ZUCCHINI BREAD WITH ALMOND FLOUR

This easy-to-follow keto recipe is a delightful ,guilt-free treat for everyone. Boasting only 3g net carbs, it’s the perfect balance of fluffy, tender & super moist. Enjoy for breakfast, dessert, a snack, or even as a delicious appetizer, it’s sure to become a new favorite in your keto recipe collection.

1.5 cups zucchini grated (Use the smallest side of your grater for this)
2 cups almond flour superfine, blanched
2 large eggs, room temperature
.25 cup butter, melted
½ cup white sweetener
1 tsp BP
.5 tsp cinnamon
a pinch of salt

1.   Preheat oven to 180C (FF?). Line a 9×5 loaf pan with parchment paper. Set aside. Place zucchini on a kitchen towel and squeeze out as much moisture as possible.

2.  To a large bowl add almond flour, sweetener, salt, cinnamon & BP. Whisk to combine.
Add the eggs, butter & zucchini to dry ingredients. Stir until the batter is formed.

3.  Fold in walnuts, chocolate chips, or blueberries using a rubber spatula.
Transfer the batter to the prepared pan and bake for 60 minutes.

4.  The bread is done cooking when a toothpick inserted in the middle comes almost clean.
Remove from the oven and transfer to a wire rack to cool completely.

NOTES
To make keto zucchini muffins: distribute the batter evenly among a 12-cup muffin tin.  Bake in the preheated oven at 180C oven for 20-22 minutes or until an inserted toothpick comes out clean.

8×4 pan would have worked much better and fully baked in 50 minutes.
Salt – Brings out the sweetness of this dessert.

Gentle Mixing: When it comes to mixing, go easy, breezy! Don’t overdo it, or your bread might turn out dense and tough. Just mix until everything’s combined, leaving it a little lumpy for that perfect fluffy texture.

Allow for Cooling: After baking, give the zucchini bread ample time to cool completely before slicing. This cooling process sets the structure, ensuring the bread holds together perfectly and slices without falling apart.

Variations
Chocolate: If you are a chocolate lover, you can add some unsweetened cocoa powder and chocolate chips to the batter.
Pumpkin Spice: add 1 1/2 tsp of pumpkin spice to the zucchini bread.
Blueberry and Lemon: Add some brightness to your zucchini bread with lemon zest and juicy blueberries.
Lemon: Add some tangy sweetness to your zucchini bread with a simple lemon glaze.
Peanut Butter: Add some protein to your zucchini bread with creamy peanut butter.
Apple Cinnamon: Incorporate a few apple slices and add cinnamon to taste.
Lime and Coconut: Add some tropical flavors to your zucchini bread with lime and coconut.
Savory Keto Zucchini Bread with Parmesan and Garlic: Switch up the classic sweet zucchini bread for a savory version with Parmesan cheese and garlic powder.

Storing Ideas
Room Temperature: You can slice this zucchini bread and store it in an airtight container for 3-4 days.
Fridge: Store in the refrigerator for up to 10 days in an airtight container.
Freezer: You can also freeze this zucchini bread. Allow it to cool completely before slicing it, and wrap it in parchment paper to prevent them from sticking together. Store in the freezer for up to 6 months.