Low-Carb Zucchini Bread

Name: Low-Carb Zucchini Bread
Yield: 4 servings
Ingredients: 2 1/2 cups almond flour; 1 teaspoon ground cinnamon; 1/2 teaspoon celtic sea salt; 1/2 teaspoon baking soda; 4 large eggs; 2 tablespoons maple syrup; 1/2 teaspoon vanilla stevia; 8 ounces zucchini, grated

Vegetarian

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Ingredients

2 1/2 cups almond flour
1 teaspoon ground cinnamon ⓘ
1/2 teaspoon celtic sea salt ⓘ
1/2 teaspoon baking soda
4 large eggs ⓘ
2 tablespoons maple syrup
1/2 teaspoon vanilla stevia ⓘ
8 ounces zucchini, grated ⓘ

Instructions

In a food processor, combine almond flour, cinnamon, salt, and baking soda
Pulse in eggs, maple syrup, and stevia
Remove s-blade and stir in zucchini by hand
Transfer batter to a greased 9 x 5 inch baking dish
Bake at 350° for 1 hour
Cool for 1 hour
Serve

Nutrition & Diet Analysis (per serving)

234 kcal 12% DV

Protein Fat Carbs

Macronutrients

Protein 3g 6% DV

Total Fat 2g 3% DV

Carbs 58.4g 21% DV

Fiber 13.5g 48% DV

Sugar 16.3g 33% DV

Electrolytes

Sodium 6917.8mg 100% DV

Potassium 361mg 8% DV

Cholesterol 64.5mg 22% DV

Vitamins & Minerals

Vitamin A 22mcg 2% DV

Vitamin C 5.5mg 6% DV

Calcium 337mg 26% DV

Iron 2.7mg 15% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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