Zucchini Bread or Muffins Low Carb Ketogenic
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 tbsp. coconut oil1 tbsp coconut Flour1 ripe banana, mashed1/2 cup walnuts, chopped fine1/2 cup coconut flour 3/4 tsp. baking soda1/2 tsp. salt1 tsp. cinnamon4 large organic eggs1-2 tsp Stevia1 cup zucchini, mashed or shredded
Preheat oven to 350 degrees.
Grease a loaf pan with coconut oil and sprinkle a little coconut flour on top of the oil
Shred your zucchini, and squeeze out any moisture
Mix egg, banana and Stevia together in a large bowl.
Add all the dry ingredients to the zucchini, stir in the banana and egg mixture until the batter is smooth.
Stir in the chopped walnuts
Pour the batter into greased (and floured) loaf pan (or muffin pans) and bake for 45-50 minutes (less for the muffins). You can use a toothpick to check how done is the bread or the muffins.
Serving Size: Makes approx 12 slices of Bread or 12 Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user YAFFBATYA.
Grease a loaf pan with coconut oil and sprinkle a little coconut flour on top of the oil
Shred your zucchini, and squeeze out any moisture
Mix egg, banana and Stevia together in a large bowl.
Add all the dry ingredients to the zucchini, stir in the banana and egg mixture until the batter is smooth.
Stir in the chopped walnuts
Pour the batter into greased (and floured) loaf pan (or muffin pans) and bake for 45-50 minutes (less for the muffins). You can use a toothpick to check how done is the bread or the muffins.
Serving Size: Makes approx 12 slices of Bread or 12 Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user YAFFBATYA.
Nutritional Info Amount Per Serving
- Calories: 119.3
- Total Fat: 6.6 g
- Cholesterol: 56.7 mg
- Sodium: 295.1 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 4.1 g
- Protein: 4.5 g
Member Reviews