Recipe Found At So Nourished
This is the time of year when zucchini is everywhere. You will love this recipe from the beginning of summer, through Thanksgiving all the way through winter.
Zucchini also adds a lot of vitamins and minerals which makes this a healthy recipe for your family. This low cab and keto (thanks to that amazing almond flour and erythritol!), but by using a veggie, it has so many more health benefits. Zucchini is high in vitamin A which helps support your immune system and also supports your vision. It is packed with antioxidants which help to fight free radicals in your body and help protect you from diseases like cancer. It is also rich in fiber and can help regulate your digestion. How amazing is this veggie!
2 cups almond flour
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground ginger
1/2 cup So Nourished erythritol
1 tsp baking soda
1/4 cup butter (melted)
1 1/2 cups grated zucchini
Preheat your oven to 350 degrees F and prepare a 9x5 loaf pan with cooking spray.
Mix the almond flour, salt, cinnamon, nutmeg, ginger, erythritol and baking soda together in a large bowl.
Squeeze out as much moisture from the grated zucchini as you can. Press it in a fine-mesh sieve to really push out the water.
Add the dried zucchini, melted butter and eggs to the bowl with the dry ingredients and mix well to form a smooth batter.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake the zucchini bread for about an hour or until a toothpick comes out cleanly from the center of the bread.
Let the bread cool in the pan before slicing and serving.