Keto Zucchini Bread

Recipe By Anela Tripkovic at Kiss My Keto

This keto zucchini bread is tastiest when served warm.

Ingredients:

• 1 cup almond flour

• ½ cup coconut flour

• 2 tsp baking powder

• ½ tsp xanthan gum

• Salt, to taste

• 5 medium eggs

• ⅔ cup melted and cooled butter

• 1 cup cheddar cheese, grated

• 1 cup zucchinis, grated

• ½ cup chopped bacon

Instructions:

Preheat oven to 350 F and grease a 9-inch baking dish or loaf pan with some butter.

• In a mixing bowl, combine almond flour, coconut flour, baking powder, xanthan gum, and salt.

• Add in eggs and butter and stir to combine.

• Fold in the zucchinis, bacon, and cheddar cheese and stir to combine.

• Transfer mixture into a baking dish and bake for 45 minutes.

• Once done, transfer bread onto a wire rack and cool before serving.

If you end up with leftovers, feel free to store it in the fridge for up to 3 days or the freezer for up to 3 months. It is best if you warm the zucchini bread before serving.

Health & Nutrition

Zucchini breads is a tasty way of incorporating veggies into your diet. Zucchinis are a good source of fiber, vitamin C, several B vitamins, potassium, and manganese.

This zucchini bread has almost 7g of protein and 17g of fat in a serving of this zucchini bread.