July Recipes

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Keto Zucchini Bread

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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