Keto Zucchini Coconut Bread with Pecan
Zucchini Coconut Bread
Course Lunch, Snack
Cuisine Ketogenic, Low Carb
Prep Time 10 minutes
Cook Time 45 minutes
Servings
INGREDIENTS
- 3/4 cup coconut flour
- 1/2 cup zucchini (grated and drained)
- 1/4 cup Pecan (chopped)
- 3/4 tbsp baking powder
- 1 tsp vanilla extract
- 1 scoop unflavored protein powder (around 28 - 30g)
- 6 large eggs
- 1/2 cup butter salted
- 1/2 cup So Nourished Erythritol (or less, up to your liking)
- 1/2 teaspoon salt
INSTRUCTIONS
- Preheat your oven to 350°F.
- Rinse the zucchini well with water and use a hand grater to shred it. Salt the grated zucchini in a bowl. Move to a colander to drain any unnecessary liquids. You should obtain about 1/2 cup of drained and shredded zucchini.
- Start making the dry mixture in a bowl. Fold the coconut flour, baking powder, and protein powder with the sweetener. Mix until blended entirely.
- Beat the eggs in a mixer together with vanilla extract and melted butter. Transfer the grated zucchini in and carefully add the dry mixture too. Whisk together until incorporated. Drop the chopped pecan.
- Coat a loaf pan with melted butter. Evenly spread the bread batter into the pan. Place in the oven for 40-45 minutes or until the bread is browned and cooked. Once the surface turns golden, take out from the oven and let sit for 10 minutes before removing from the pan.
- Slice and enjoy!
RECIPE NOTES
This loaf can be cut into 10 slices. Here's the nutritional information per slice:
Macros (per serving): Calories: 160– Fat: 14.3g – Net carbs: 0.9g (total carbs: 1.7g, dietary fiber: 0.8g) – Protein: 6.9g