Keto Zucchini Bread recipe
½ cup (2 oz/57 g) pecan flour
½ cup (2 oz/57 g) coconut flour
½ cup (2 oz/57 g) hazelnut flour
½ cup (2 oz/57 g) flaxseed.
1 ¾ cups Stevia
1 tablespoon baking powder
½ teaspoon xanthan gum.
½ teaspoon salt
1½ teaspoons cinnamon powder ( for cinnamon health benefits do not forget to check this article: https://nafies.com/cinnamon/)
1 teaspoon nutmeg powder
1 cup (3.5 oz/99 g) pecans.
2 eggs (3.5 oz/99 g)
½ cup (4 oz/113 g) unsweetened soy milk or any other dairy milk
¼ cup (2 oz/57 g) melted unsalted butter
1 teaspoon new lemon juice
1 teaspoon vanilla
1 cup (7.25 oz/206 g) shredded and pressed zucchini.
1- Preheat the oven to 350°F (177°C).
2- Line the mold by baking paper or use a silicon mold.
3- In a clean dry bowl, put the pecan flour, coconut flour, hazelnut flour, flaxseed, sugar, baking powder, xanthan gum, salt, cinnamon, and nutmeg. then mix all these ingredients together well.
4- In another bowl mix the eggs, milk, margarine, lemon juice, and vanilla together.
5-Mix the zucchini, flour mix, and egg mix for 1 to 2 minutes to make a thick mixture.
6- Pour the mixture into the baking mold then put it in the oven.
7- cook it for 45 minutes, test if it is completely cooked by a fork from the middle.
8- Allow the bread to cool for 5 minutes before remove it from the mold.
9-Allow cool before cutting and serving.
10 – Enjoy the Keto Zucchini Bread with your food.