Low Carb Zucchini Bread

This low carb zucchini bread is made with coconut flour and is completely sugar-free. Omit the walnuts for a great nut-free option.

📝 Ingredients

• 3/4 cup coconut flour ((70 g))
• 1/2 cup Low carb brown sugar (packed (90 g). Or 1/2 c /110 g erythritol plus 1/4 t. maple extract)
• 3 tablespoons whey protein powder ((helps with texture - I like Isopure))
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 5 oz medium zucchini, grated ((142 g))
• 1/4 teaspoon salt
• 6 large eggs
• 4 oz salted butter, melted ((113.4 g))
• Optional
• 1/3 cup chopped walnuts ((1 1/2 oz/ 43 g, optional))

👨‍🍳 Instructions

1. 1Prep: Grate the zucchini, place it into a colander and mix it with the 1/4 teaspoon of salt. Let it sit while you gather the rest of the ingredients. Chop the walnuts if using. Preheat the oven to 350F and place rack into the lower third. Butter a loaf pan and cut a piece of parchment just wide enough for it to cover the bottom and have the excess hang over the long sides of the pan. Mine was a vintage size 7x3 inch.
2. 2Combine Ingredients: Measure all of the dry ingredients into a medium bowl and whisk together. Add the eggs. Melt the butter and pour it in. Thoroughly squeeze the moisture from the zucchini and add it to the bowl along with the walnuts if using.
3. 3Mix: Mix the ingredients thoroughly with a hand mixer. Pour/spoon the thick batter into the prepared pan and level out with the back of the spoon or a spatula. Lift the pan a few inches off of the counter and let it fall. Do this a few times to knock out the large air bubbles.
4. 4Bake: Bake for 45-60 minutes. Cover the loaf with a piece of foil half way through baking to prevent burning. (IF USING A BIGGER PAN than I, the loaf will be shorter and will not take as long to bake. If using a glass loaf pan, decrease the oven temp 25 degrees.)
5. 5Bake until a toothpick inserted in the middle comes out clean, but the loaf still sounds moist when lightly pressed into the center of the loaf.
6. 6Let the zucchini bread cool for about 10 minutes in the pan before removing. To remove, take a small sharp knife and cut along the short sides of the pan. Lift up on the parchment to lift the zucchini bread out of the pan and place on a rack to cool completely.