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KETO ZUCCHINI BREAD Recipe

   
 

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     KETO ZUCCHINI BREAD

Category   Breakfast - Brunch
Sub Category   None

Ingredients
3 large eggs
1/2 cup olive oil
1 t vanilla extract
2 1/2 c almond flour
1 1/2 c erythritol
1/2 t salt
1 1/2 t baking powder
1/2 t nutmeg
1 t ground cinnamon
 
1/4 t ground ginger
1 cup grated zucchini
1/2 c chopped walnuts

Instructions
1. Preheat oven to 350F. Whisk together eggs, oil and vanilla extract. Set aside. 2. In another bowl, mix together the almond flour, erythritol, salt, baking powder, nutmeg, cinnamon and ginger. Set to the side. 3. Using a cheese cloth or papertowel, take the zucchini and squeeze out the excess water. 4. Then whisk the zucchini into the bowl with the eggs. 5. Slowly add the dry ingredients into the egg mixture using a hand mixer until fully blended.
6. Lightly spray a 9x5 loaf pan and spoon in the zucchini bread mixture. 7. Then spoon in the chopped walnuts o top of the zucchini bread. Press walnuts into the batter using a spatula. 8. Bake for 60-70 minutes at 350F or until the walnuts on top look browned.
NUTRITION Calories 200, Fat 18.8g, Net Carbs 2.6g, Protein 5.5g


Originally Submitted
8/8/2018





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