PB&J Low Carb Zucchini Bread - Gluten Free

Ingredients

• Almond Flour

  Trader Joe's - "Just Almond Meal"

  1 cup or 120g

• Salt

  Table

  ½ tsp or 3g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  2 tsp or 9g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Cinnamon

  Spices, ground

  1 ½ tsp or 4g

• Egg

  Whole, fresh eggs

  5 medium or 220g

• Butter

  Unsalted

  ½ cup or 114g

• Coconut oil

  3 tbsp or 41g

• Sugar

  White, granulated sugar

  1 cup or 200g

• Vanilla extract

  1 ½ tsp or 6g

• Zucchini

  Summer squash, includes skin, raw

  1 cup, sliced or 113g

• Walnuts

  Nuts, black, dried

  ½ cup, chopped or 63g

• Baking Aid, Gluten Free Xanthan Gum

  Hodgson Mill

  ½ tsp or 2g

• Coconut Flour

  Pereg

  4 tbsp or 30g

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. Stir in zucchini and nuts.
5. Pour into greased pan.
6. Bake for 50-60 minutes at 325 degrees F or until tests done.
7. Beat in flour mixture until well combined.
8. Cool for about 15 minutes, then remove from pan. Cool completely. Store in refrigerator.
9. Recipe by: Lisa MarcAurele (source: https://lowcarbyum.com/zucchini-bread/)