Garlic Parmesan Zucchini Bread
A keto friendly and wheat flour free garlic parmesan zucchini bread. This savory bread tastes delicious on its own but can also be used for sandwiches and toast.
Ingredients
- 4 packed cups shredded zucchini
- 3 large eggs
- 1 cup shredded parmesan cheese, use a paleo parmesan dairy free cheese if you want to make it paleo
- 1 tbsp baking powder
- 1 tbsp garlic powder
- 1/4 cup superfine almond flour
- 6 tbsp coconut flour
Instructions
- Preheat oven to 400°F. Line an 8 inch x 4 inch loaf pan with parchment paper.
- Working in small batches, use a tea towel or several paper towels to squeeze water from zucchini. While zucchini does not need to be completely dried out, you want to eliminate enough liquid that you are left with 3 packed cups of zucchini.
- Add dried zucchini to a large mixing bowl along with remaining other ingredients. Mix with a spatula until everything is evenly mixed together. Batter should be moist.
- Scoop batter into loaf pan. Smooth surface with spatula. Put loaf into the middle section of oven and bake for about 45 minutes or until done. Allow bread to cool slightly before cutting and serving. Leftover bread can be reheated in toaster oven or microwave.
Serving: 1slice, Calories: 112kcal, Carbohydrates: 8.7g, Protein: 8g, Fat: 5.6g, Saturated Fat: 2.4g, Sodium: 171.3mg, Fiber: 3.1g, Sugar: 4.1g, NET CARBS: 6
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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