#coconutflour #nutfree
Saw beautiful local zucchini at the grocery store and thought a keto zucchini bread would be a good recipe for all those green thumbs out there with an abundance of a fall harvest. Hope you enjoy this soft and delicious keto zucchini bread!

Ingredients, blog link and macros below!!!!

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Mini Offset Spatula - [ Ссылка ]
Mixing bowls- [ Ссылка ]
Silicon spatulas- [ Ссылка ]
Scale - [ Ссылка ]
Granular monkfruit- [ Ссылка ]
Lakanto golden monkfruit sweetener- [ Ссылка ]
Isopure Unflavored whey protein isolate- [ Ссылка ]
Coconut Flour - [ Ссылка ]
Xanthan Gum - [ Ссылка ]

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Keto Zucchini Bread Ingredients
5 Eggs (room temp)
144 g Golden Monkfruit Sweetener (Can use swerve, granular or brown) (about 3/4 Cup)
112 g Butter (melted) (8 Tbs.)
1 Tbs. Vanilla Extract (or any you like)
8 oz. Shredded Zucchini (2 Cups not packed)
80 g Unflavored Whey Protein Isolate (Can use a complimentary flavored one) (about a cup scooped and leveled)
30 g Coconut Flour (1/4 Cup)
1 Tbs. Baking Powder
1 Tbs. Ground Cinnamon (or any spice you normally use)
1 tsp. Xanthan Gum
1/2 tsp. Salt (if using unsalted butter)
56 g Pecans (chopped) (optional, can use any nut you prefer) (about a 1/2 Cup)

Macros 1/10 of loaf using my exact ingredients
204 Calories
16.5 g Fat
4.2 g Total Carbs
2.3 g Fiber
1.9 g Net Carbs
11.5 g Protein

Blog Link to full Recipe: [ Ссылка ]

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