Low Carb Zucchini Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
13.25 oz fresh zuchinni 2 small - medium (by ILLINICHEERS) .75 cup Coconut flour (by SCRAPPYMELLA) 24 serving Great Value No Calorie Stevia 7 large Egg, fresh, whole, raw 1 tbsp Cinnamon, ground 1 tsp Nutmeg, ground 1 tsp Baking Soda .5 tsp Baking Powder 4 tbsp Butter, salted
Preheat oven to 350 degrees F. Line your bread loaf pan with parchment paper. Prep your zucchini by washing and shredding into a colander. Add just a pinch of salt to the zucchini and let it sit. In a mixing bowl, combine all dry ingredients. Separate the egg whites from the egg yolks. Using a hand or stand mixer, beat the egg whites til they are frothy (I find this helps to make the bread more spongy). Add the dry ingredients to the egg whites and mix well. Press zucchini to remove most of the moisture. Melt the butter in the microwave and add both zucchini and butter to the bread batter and mix well. If you want to add nuts (walnuts, pecans, macadamias, or slivered almonds add them now). Move your dough mixture to the parchment paper lined bread loaf pan and bake for 45-50 minutes. Insert a toothpick to test.
Serving Size: 12 slices
Serving Size: 12 slices
Nutritional Info Amount Per Serving
- Calories: 106.4
- Total Fat: 7.9 g
- Cholesterol: 118.8 mg
- Sodium: 195.9 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 1.3 g
- Protein: 5.5 g
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