This keto zucchini bread is a fantastic quick bread recipe that everyone will enjoy.
When summer comes and the zucchini are everywhere, the search for healthy, low carb recipes to use them can be a challenge!
However, if you’ve tried other gluten free recipes, you know they all seem to be missing… something.
Low carb sugar substitute
Coconut Oil Liquified
How to Store the Bread
It will keep on the counter in an airtight container for a day or two. However, you’re better off keeping it stored in the fridge in a well sealed container.
Grease a 9×5 bread pan.
In a small bowl, mix together dry ingredients.
Then, in a large bowl, mix together wet ingredients.
Beat in flour mixture until well combined.
Then, stir in zucchini and nuts.
Pour into greased pan.
Bake for 50-60 minutes at 325 ° F
Cool for about 15 minutes, then remove from pan. Cool completely. Store in refrigerator.