Keto Zucchini Walnut Bread
Ghee or Oil
Superfine Almond Flour
Unsweetened Almond Milk
Preheat the oven to 350F.
Grease a 6 cup bundt pan and set aside.
Meanwhile, place Truvia, eggs, and oil into the stand mixer mixing bowl and using the paddle attachment of your stand mixer, beat the mixture for 2-3 minutes until well incorporated and fluffy.
Add coconut and almond flour, baking powder, baking soda, cinnamon, nutmeg and almond milk, and continue to mix for another 2-3 minutes.
Remove the bowl from the stand mixer. Stir in shredded zucchini and chopped walnuts.
Pour the mixture into the greased pan and spread evenly.
Bake at 350F for 30 minutes until a toothpick inserted into the middle of the cake emerges clean.
Cool and serve. This makes a large cake with 8 generous slices.
Grate the zucchini and let it drain before baking to remove some excess moisture.
Use the combination of almond and coconut flour. The coconut flour alone will not absorb well.
Blueberry Zucchini Bread-
To make this recipe a blueberry zucchini bread, gently stir in 1/4 cup of blueberries immediately before you pour into the pan to bake. Omit walnuts if desired.
Keto Chocolate Zucchini Bread
- Add 1/2 cup unsweetened cocoa powder to your batter and bake as directed.
Zucchini Bread Muffins
- Coat a muffin pan with nonstick spray and fill the cups 2/3 of the way full with keto zucchini bread batter. Bake 20-30 minutes at 350F.
Keto Zucchini Walnut Bread https://twosleevers.com/zucchini-bread/