Low Carb Zucchini Bread - Gluten Free
Try this Low Carb Zucchini Bread - Gluten Free recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 cup butter
- 1 cup almond flour
- 5 eggs
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons vanilla extract
- 1/2 cup coconut flour
- 1/2 cup walnuts
- 1 cup equivalent sugar substitute i used liquid sucralose
- 1/2 teaspoon xanthan gum
- 1 cup zucchini grated
- 3 tablespoons coconut oil liquified
- Carbohydrate 9.64995042055743 g
- Cholesterol 103.854861136746 mg
- Fat 61.379280022618 g
- Fiber 4.563785959829 g
- Protein 6.43223444647523 g
- Saturated Fat 38.8150950015539 g
- Serving Size 1 1 slice (138g)
- Sodium 336.823013957057 mg
- Sugar 5.08616446072842 g
- Trans Fat 4.14474672376428 g
- Calories 594 calories
Grease 9×5 bread pan.n small bowl, mix together almond flour, coconut flour, salt, baking soda, xanthan gum, baking powder, and cinnamon.In large bowl, beat eggs, butter, coconut oil, sweetener, and extract.Beat in flour mixture until well combined.Stir in zucchini and nuts.Pour into greased pan.Bake for 50-60 minutes at 325 degrees F.Cool for about 15 minutes, then remove from pan. Cool completely. Store in refrigerator.
