Sun-dried Tomato & Asiago Zucchini Bread - Low Carb
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 12
- 4 eggs
- 1/4 tsp garlic powder
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 tsp dried oregano
- 1/2 tsp xanthan gum
- 1/2 cup unsweetened almond milk
- 3/4 cup salted butter melted
- 1/2 cup shredded zucchini squeezed dry in a paper towel
- 2 tbsp sun-dried tomatoes (dried, not in oil), chopped
- 4 tsp baking powder
- 1 tsp granulated sugar substitute (i used swerve)
- 1 1/4 tsp kosher salt
- 1/2 tsp dried parsley
- 1/2 cup shredded asiago cheese
- Carbohydrate 9.1499920236355 g
- Cholesterol 33.2253472588799 mg
- Fat 25.9658061115162 g
- Fiber 3.53842910523377 g
- Protein 6.43004809699305 g
- Saturated Fat 13.6558022396018 g
- Serving Size 1 1 serving (113g)
- Sodium 283.417826158473 mg
- Sugar 5.61156291840173 g
- Trans Fat 1.63263661302201 g
- Calories 283 calories
Preheat the oven to 350 degrees (F) Combine all of the wet ingredients (butter, eggs, almond milk, zucchini, sun-dried tomatoes) in a magic bullet and blend for about 30 seconds or until mostly smooth. In a medium sized bowl, combine all of the dry ingredients (almond flour, coconut flour, baking powder, sweetener, xanthan gum, salt, oregano, parsley, garlic powder) and mix with a fork until well blended with no lumps. Pour the wet ingredients into the dry ingredients and mix with a fork until a uniform batter is formed and the dry ingredients are absorbed. Stir in the Asiago cheese. Spoon the batter into a greased loaf pan (9x5 or equivalent) or 12 muffin cups. Bake at 350 degrees (F) for 50-60 minutes if making a loaf. Bake at 350 degrees (F) for 20-25 minutes if making muffins.
