July Recipes

Keto Zucchini Bread

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Slices of Keto Zuchinni Bread
Hands On:
20 minutes
Total Time:
95 minutes
Serves:
10

Ingredients

  • 1 ¾ cups Good Graces gluten-free almond flour
  • ½ cup Swerve granular sugar replacement
  • 2 ½ tsp Hy-Vee baking powder
  • 1 ½ tsp Hy-Vee ground cinnamon
  • ½ tsp Hy-Vee salt
  • 3 Hy-Vee large eggs
  • 1 tsp Hy-Vee vanilla extract
  • ⅓ cup Hy-Vee refined coconut oil, melted; cooled
  • 1 ¼ cups fresh zucchini, shredded
  • ½ cup Hy-Vee chopped walnuts, toasted
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Preparation

1
Preheat oven to 350°. Line an 8x4-inch loaf pan with parchment paper. Spray with nonstick spray; set aside.
2
Whisk together almond flour, sugar replacement, baking powder, cinnamon, and salt in medium bowl until combined.
3
Whisk eggs and vanilla in large bowl. Gradually fold in dry ingredients and coconut oil until combined. Stir in zucchini and walnuts.
4
Spread batter in prepared pan. Bake 55 to 60 minutes or until toothpick inserted near center comes out clean. Cool in pan 15 minutes. Remove from pan; cool completely on wire rack.

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