This zucchini walnut is so light and fluffy and sweet enough to enjoy as dessert, but not overly sweet like many traditional recipes, making it the perfect bread to enjoy with morning coffee and loved ones. Make this when you have family and friends staying for the weekend, everyone will enjoy its classic flavor without the mid-morning crash!
Prep Time: 10 minutes
Baking Time: 30-40 minutes
8 tablespoons butter, softened
2 cups grated zucchini
½ cup erythritol
1 ½ cup almond flour
¼ cup coconut flour
½ teaspoon sea salt
4 teaspoons baking powder
½ teaspoon xanthum gum
1 teaspoon ground cinnamon
Pinch of ground cloves
½ cup chopped walnuts
Preheat the oven to 350 degrees Fahrenheit.
Mix the dry ingredients in one bowl and the wet ingredients in another.
Gently fold the wet ingredients into the dry until all is well combined.
Pour in an 8 x 8” round cake pan lined with parchment paper.
Bake for 30-40 minutes, or until a toothpick pierced in the center of the loaf comes out clear.
Allow to cool for 10 minutes before slicing, storing any leftovers in an airtight container for up to one week.
Net Carbs: 16