Zucchini Bread
Preheat oven to 350F(176C). Grease a 9x5 loaf pan with butter or cooking spray, grate the zucchini and squeeze out the water as you can, chop the pecans.
- Cook2 h 20 min
- Total2 h 20 min
- Serves12
- LevelEasy
Ingredients
- 2 cups almond flour
- 1/2 tsp. kosher salt
- 1/2 tsp. cinnamon powder
- 1/2 cup granular Sweetener
- 1 tsp. baking soda
- 2 large eggs, beaten
- 1 tsp. ginger, grated
- 1/4 cup melted butter
- 1 1/2 cups grated zucchini with peel
- ½ cup pecans, chopped
Preparation
- Preheat oven to 350F(176C). Grease a 9x5 loaf pan with butter or cooking spray, grate the zucchini and squeeze out the water as you can, chop the pecans.
Method
- In a mixing bowl, stir the almond flour, salt, cinnamon, sweetener, and baking soda.
- Add the grated, drained zucchini to the flour mixture whisk to well combined.
- Add the eggs, butter, ginger, and chopped pecans, stir until combined.
- Add the batter into the greased loaf pan.
- Place in the preheated oven and bake for about an hour or until an inserted toothpick comes out clean.
