November 29, 2021
Zucchini Bread
Tender quick bread is seasoned with cinnamon and packed with pecans for texture and zucchini for moisture. I like this well toasted with a bit of butter!
Servings: 10
Calories: 253kcal
Ingredients
- 4 large eggs
- 1/3 cup butter melted, or butter flavored coconut oil for dairy-free
- 1/4 cup cashew milk or almond milk, unsweetened
- 1/4 cup and 2 tablespoons monk fruit powdered
- 1/4 cup allulose or another 2 tablespoons monk fruit, powdered
- 2 teaspoons cinnamon ground
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups almond flour blanched
- 2 tablespoons coconut flour
- 2 teaspoons baking powder
- 1 cup zucchini grated
- 1/2 cup pecans chopped, optional, or use any nut you prefer
Instructions
- Preheat the oven to 350°F and grease a 9×5-inch loaf pan with melted butter or coconut oil, if dairy free. Set aside.
- Combine all ingredients except zucchini and pecans in a blender and blend until completely smooth. Stir in zucchini and pecans, if using and pour into prepared pan, smoothing the top with a spatula.
- Bake for about 45 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool in the pan for 5-10 minutes. Loosen the sides by running a knife around the edge and then turn the bread out to cool completely.
Notes
Protein:Energy Ratio: 0.22
Nutrition without pecans: Calories: 219 cal, Carbs: 7g, Fiber: 3g, Fat: 19g, Protein: 7g, Protein:Energy Ratio: 0.22
Nutrition Facts
Zucchini Bread
Amount per Serving
Calories
253
% Daily Value*
Fat
23
g
35
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
6
g
Cholesterol
65
mg
22
%
Sodium
221
mg
10
%
Potassium
164
mg
5
%
Carbohydrates
8
g
3
%
Fiber
4
g
17
%
Sugar
2
g
2
%
Protein
8
g
16
%
Vitamin A
394
IU
8
%
Vitamin C
2
mg
2
%
Calcium
103
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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