Low Carb Zucchini Bread - Gluten Free

Ingredients

• Almond Meal Flour

  Bob's Red Mill

  100g

• Coconut flour

  organic, Bob's Red Mill

  8 tablespoon or 45g

• Salt

  table

  ½ tsp or 3g

• Baking powder

  low-sodium

  2 tsp or 10g

• Baking soda

  ½ tsp or 2g

• Cinnamon

  ground

  1 ½ tsp or 4g

• Egg

  whole

  2 ½ extra large or 140g

• Butter

  unsalted

  ½ cup or 114g

• Coconut oil

  3 tbsp or 41g

• Sugarless Erythritol Stevia Sweetener

  Health Garden

  182g

• Vanilla extract

  1 ½ tsp or 6g

• Zucchini

  raw, with skin

  1 cup, sliced or 113g

• Black walnuts

  dried

  ½ cup, chopped or 63g

• Xanthan Gum

  Bob's Red Mill

  ³⁄₁₆ tablespoon or 1g

Directions

1. Grease 9X5 bread pan.
2. In small bowl, mix together almond flour, coconut flour, salt, baking soda, xanthan gum, baking powder, and cinnamon.
3. In large bowl, beat eggs, butter, coconut oil, sweetener, and extract.
4. Beat in flour mixture until well combined.
5. Stir in zucchini and nuts.
6. Pour into greased pan.
7. Bake for 50-60 minutes at 325 degrees F or until tests done.
8. Cool for about 15 minutes, then remove from pan. Cool completely. Store in refrigerator.