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Kristal Garcia: "Great recipe! A little too sweet for me. Next tim…" Read More
12Ingredients
90Minutes
190Calories
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Ingredients
US|METRIC
16 SERVINGS
- 3 large eggs
- 1/2 cup olive oil
- 1 tsp. vanilla extract
- 2 1/2 cups almond flour
- 1 1/2 cups erythritol
- 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 1/2 tsp. nutmeg
- 1 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1 cup zucchini (grated)
- 1/2 cup chopped walnuts
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories190Calories from Fat160 |
% DAILY VALUE |
Total Fat18g28% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol40mg13% |
Sodium135mg6% |
Potassium50mg1% |
Protein5g |
Calories from Fat160 |
% DAILY VALUE |
Total Carbohydrate5g2% |
Dietary Fiber2g8% |
Sugars1g |
Vitamin A2% |
Vitamin C2% |
Calcium8% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(8)
Kristal Garcia 3 years ago
Great recipe! A little too sweet for me. Next time I will lessen the amount of erythritol. I also didn’t have the ground ginger on hand or the nutmeg. But it was still tasty! Especially when you want something sweet and salty with a little crunch.
s redmon 4 years ago
it was baked as instructed, top burnt and bottom was a weird gel looking substance. wont maje this one again
Campbell 5 years ago
Excellent. I've made alot of zuchinni bread in my life. After eliminating gluten I basically gave up baking. What a joy to reintroduce a delicious treat into my seasonal menu. All of us loved this. I increased the zuchinni to 1 1/2 cups and cut the sweetener down to 1/2 cup. I also stirred the nuts into the batter. It made a wonderful nut bread with a great texture. I'm going to up the zucchini to 2 cups, increase the spices and add a scoop of collagen tonight- hoping to get even closer to my old favorite zucchini recipe. Can't wait to freeze several loaves for the fall season!
Shelly Fisk 5 years ago
This is my first time making any Keto bread I really like the texture I’m just getting used to the aftertaste of the sweetener I will probably make it again
Pink Pickles 5 years ago
A little crumbly. Taste was pretty good. Best keto bread so far. I’ll try it again and l use the fine grate size and made let the zucchini drIan over night in refrig before squeezing liquid out.
Candace Thompson 5 years ago
This is delicious! I followed another reviewers idea and mixed the nuts by hand into the mix rather than putting them on top. FYI the batter tastes yummy too!
Robyn Morris 7 years ago
Excellent! Tasted just like the real, full of carb, zucchini bread that I use to make. Moist & delicious! Only change I made was putting the walnuts inside the batter instead of on top. Be sure to let it sit out & cool, as the longer it sits the more firm it gets. Ours fell apart in our anxiousness to try it hot out of the oven.