Zucchini Bread

Snack, breakfast on the go, cake to go with your morning coffee, this Zucchini Bread will cover all those bases. It keeps well in the fridge in a closed bin for about 5 days so it lends itself really well for a made ahead breakfast. It tweaked this one a little bit and also made it once with added walnut pieces on top. It adds a nice crunch and walnuts are rich in antioxidants and Omega 3 fatty acids.

Ingredients

  • 1 1/2 cups finely ground almond flour
  • 1/4 cup oat fiber
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1/4 cup (half a stick) salted butter, softened
  • 1/2 cup granular erythritol (if you like less sweet, reduce this by 1/4 cup)
  • 1 cup shredded zucchini (about 2 medium zucchinis)

Instructions

  1. Preheat the oven to 325 F. Line a 9 by 5 inch loaf pan with parchment paper or grease the pan with oil.
  2. In a medium sized bowl, stir together the almond flour, oat fiber, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
  3. In a large bowl with a hand mixer or a stand mixer, on low speed, beat the eggs, butter and erythritol until well blended. With the mixer still on low speed, slowly blend in the flour mixture. Use a spoon to gently stir in the zucchini until completely combined.
  4. Poor the batter into the prepared pan. If using walnuts, add them now on top. The original recipe states to bake for 45 minutes, however mine is never done at 45 minutes so I standard add 10 minutes to the baking time. Because every oven differs, I suggest that you start checking at 45 mins to see if a toothpick inserted in the middle comes out clean and the bread is lightly browned on top.
  5. Let cool in the pan for 10 minutes.
  6. After removing from the pan, place the loaf on a cooling rack and let completely cool before slicing and serving (this recipe makes 8 servings).

What I’ve learned…

  • 2 medium zucchinis is about 1 cup shredded zucchini.
  • Never trust baking time in recipes completely, always test for doneness before taking your baking creation out of the oven.
  • If a recipe states to let cool completely, it’s wise to do so to prevent your loaf from falling apart when slicing.
  • A cooling rack really is great addition to your cooking arsenal!

Stats per serving (1/8 of the recipe)

Calories: 267

Fat: 22.8 g

Protein: 8.6 g

Carbs: 11.2 g

Fiber: 8.5 g

Source: “Southern Keto” by Natasha Newton

Published by Annika

Keto food enthusiast and fitness professional trying to educate and inspire people to take care of their body and mind through great tasting food and various ways of self care. In the process, I would also LOVE it if I could help ease the stress of dinner time in families by providing healthy and tasty ideas that will be a hit for the whole family.

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