Zucchini Bread

5 from 1 vote

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!

Course Dessert

Cuisine American

Keyword american, bread, cinnamon, dairy-free, dessert, nightshade-free, vegetarian, zucchini

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 253kcal

Author Jenny Ross

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

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Instructions

Preheat the oven to 350°F and grease a 9x5-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