Zucchini bread




Makes 12 servings

1 slice or 1 muffin per serving 

Per serving
1/2 Green
3 condiments
1 fat
1 snack ( optional)

3 cups grated zucchini
6 eggs
1 1/4 cups almond flour
1 Tbs baking powder
1/4 tsp salt
6 Tbs butter
1 tsp cinnamon
1 teaspoon lemon zest
2 tsp Stevia ( 2 packets)

3/4 cup chopped walnuts ( optional/ 7 walnut halves is 1 snack per serving. 12 servings x 7 halves = 84 halves.) please measure out yourself because not all nuts are the same size. 



Preheat oven to 350. and line 9x5 loaf pan with parchment paper. I lightly sprayed the parchment paper with non stick spray. Transfer grated zucchini to a tea towel and wring out all the water.( The more water you wring out the better the results) 
In a mixing bowl, beat egg whites till stiff peaks form. set aside.
In a medium bowl, whisk together almond flour, baking powder, salt, egg yolks, melted butter, lemon zest, stevia, cinnamon and 1/4 of your whipped egg whites. Stir till well combined, then stir in grated zucchini. Fold in remaining egg whites till all incorporated. Be gentle for the mixture should remain fluffy. Fold in nuts if you are adding to the recipe. 





Transfer batter into the lined loaf pan and bake till the top is golden, approximately 45-50 minutes. let cool completely before slicing. Slice into 12 servings. 


If you caught yourself being tempted to eat to much when making the loaf. Do it this way then it’s all divided out in 12. Freeze after completely cooled then you can pull on out when you want it. I spray my muffin tins with a little nonstick spray or you could use muffin liners and omit the spray. If you find them to still stick then spray muffin liners with non stick spray. Cook time this way is about 18 minutes at 350. Just like you do with a cake insert a toothpick or knife in the middle to see if it comes out clean; then you know it’s done.






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