Preheat oven to 350 degrees. Line an 8x4-inch loaf pan with parchment paper. Spray with nonstick spray; set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Sneak some veggies into your diet with this Keto Zucchini Bread! Bake with Good Graces gluten-free almond flour from Hy-Vee.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ¾ c. Good Graces gluten-free almond flour | ||
| ½ c. 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 c. Hy-Vee refined coconut oil, melted; cooled | ||
| 1 ¼ c. fresh zucchini, shredded | ||
| ½ c. Hy-Vee chopped walnuts, toasted |
Things To Grab
- 8x4-inch loaf pan
- Parchment paper
- Hy-Vee nonstick cooking spray
- Whisk
- Medium bowl
- Large bowl
- Wooden toothpick
- Wire cooling rack
Directions
Whisk together almond flour, sugar replacement, baking powder, cinnamon, and salt in medium bowl until combined.
Whisk eggs and vanilla in large bowl. Gradually fold in dry ingredients and coconut oil until combined. Stir in zucchini and walnuts.
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.
Nutrition facts
Servings
260 Calories per serving
1 slice
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 55mg
- Sodium: 260mg
- Total Carbohydrates: 16g
- Protein: 7g
Daily Values
0%
Iron 6%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 4%
Recipe Source:
Hy-Vee Seasons July 2022