Low Carb Zucchini and Carrot Bread

Makes one loaf.

Ingredients:

3 large eggs

½ cup olive oil

1 tsp vanilla extract

1 ½ cup almond meal

1 cup coconut flour

1-2 tsp stevia (to taste)

½ tsp salt

1 1/2 tsp baking powder

½ tsp nutmeg

1 tsp ground cinnamon

¼ tsp ground ginger

½ cup grated zucchini

½ cup grated carrot

½ cup chopped walnuts

 

 

Method:

  1. Preheat oven to 180°C. Whisk together the eggs, oil, and vanilla extract. Set to the side.
  2. In another bowl, mix together the coconut flour, almond meal, stevia, salt, baking powder, nutmeg, cinnamon, and ginger. Set to the side.
  3. Using a cheesecloth or paper towel, take the zucchini and carrot and squeeze out the excess water.
  4. Then, whisk the zucchini and carrot into the bowl with the eggs.
  5. Slowly add the dry ingredients into the egg mixture using a hand mixer until fully blended.
  6. Lightly spray a 9×5 loaf pan, and spoon in the bread mixture.
  7. Then, spoon in the chopped walnuts on top of the bread. Press walnuts into the batter using a spatula.

Bake for 60-70 minutes at 180ºC or until the walnuts on top look browned.

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