INGREDIENTS
- 2 Cups almond flour
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon Ground Cinnamon
- 1/2 Cup Granular Sweetener (Swerve)
- 1 teaspoon Baking soda
- 2 Large Eggs, Beaten ( ½ c just eggs = 2 large eggs)
- 1/4 Cup Melted butter
- 1 1/2 Cups Grated Zucchini with peel
- 9 x 5 inch Loaf Pan or 12 cup muffin tin
INSTRUCTIONS
- Preheat oven to 350F. Grease an 9×5 loaf pan with butter or cooking spray.
- In a large bowl, combine the almond flour, salt, cinnamon, swerve, and baking soda.
- Wrap the grated zucchini in a kitchen towel and squeeze out as much liquid as you can. Discard liquid and add zucchini to the dry ingredients followed by the eggs and melted butter.
- Stir batter until combined. See notes for instructions on adding walnuts, chocolate chips, or blueberries.
- Pour batter into greased loaf pan and bake in the 350F oven for 60 minutes or until a toothpick comes out clean.
- Let cool before serving. Slice into 12 slices. See notes for freezing, making muffins, and for a savory bread.
To add walnuts or chocolate chips, measure out 1/2 cup and fold them in to the batter right before baking.
To add blueberries, measure out 1 cup and fold into the batter right before baking.
Muffins: Divide batter evenly into a 12 cup muffin tin. Bake in the 350F oven for 18-20 minutes or until a toothpick comes out clean.
Savory zucchini bread: Simply remove the sweetener and cinnamon if desired.
