Hey guys, welcome back to
Low Carb with Jennifer.
I’m Jennifer Banz,
and today we are going to
make keto zucchini bread.
And it’s a sweet bread,
and it’s got zucchini in it of course.
And it’s something that I grew up with,
and I don’t know if you did,
I was raised in the south.
But we had zucchini bread,
and it is super delicious.
This is my keto version,
so let’s get started.
So with the keto zucchini bread,
or any zucchini bread of course,
we need to shred our zucchini,
and this is super fast with a box grater.
The zucchini shreds super fast,
so I’m gonna do that,
and I’m gonna do both of these zucchini.
And I don’t know if we’re
gonna use all of ’em or not,
I might not, it will be like
a cup and a half of zucchini
is what you need.
Okay here’s our grated zucchini.
And now I’m gonna measure
out a cup and a half.
I’m just gonna put it right here.
It’s almost a cup and a half.
And then the rest of it you can just save,
you can make like a zucchini
pancake or something,
I don’t know.
Make some zucchini scrambled eggs.
Okay now we are going to
use a white kitchen towel
to squeeze a lot of the liquid
out of this zucchini.
We don’t want our bread to be watery.
You’re gonna be surprised
at how much water comes
out of this zucchini.
I probably, I did the same thing
in my recipe for the
chocolate chip muffins
that have zucchini in them.
We want all of the good
stuff from the zucchini,
not the liquid.
I’m gonna set that aside
and I’m gonna squeeze it one more time,
I’m gonna let it sit for a little bit
and then squeeze it again
while I do the rest of the ingredients.
So I’ve got some almond flower here,
and I’m gonna add in my dry ingredients,
which is some Lakanto,
you can also use Swerve,
actually this is Swerve.
I usually use Lakanto or Swerve,
and this is some salt.
And some cinnamon.
And some baking soda.
To help our bread brown on top.
So let’s mix all of that together,
and then we can add our wet ingredients.
Okay now we can add in our beaten eggs,
and some melted butter.
We can stir all of that up.
So I just posted this
zucchini bread recipe
on my blog last week,
and it’s already getting rave reviews,
you should definitely check it out.
And now we are going to do
one final squeeze on our zucchini.
See if we can get any more liquid out.
Not too much more.
Okay, and we can dump it in our bowl.
Give this a good stir,
make sure it’s all mixed up really good,
and make a big mess like I always do.
Okay, let’s put this in our,
we’ve got an eight by four loaf pan
that we sprayed with cooking spray,
and now we are going to dump
in our zucchini bread batter.
Press it in.
Okay this is ready for the oven,
a 350 degree oven for about an hour.
You wanna check it with a toothpick,
the toothpick will come
out clean when it’s ready.
Okay here is our zucchini bread,
and it looks fabulous.
So good and got nice brown color on top,
thanks to our baking soda.
So let me cut a piece.
Look at that, nice and moist.
Okay, let’s try a bite.
Look, you can see all that zucchini.
You get zucchini in every bite.
Mhmm, it’s moist but it’s not too moist.
That’s one complaint that I
see with some zucchini breads,
it’s too moist and it’s
got a weird texture.
But this is really
good, and not too moist,
and you can really taste the cinnamon,
and it’s perfectly sweet,
and I hope you try it.
And you can find this recipe,
the link to the recipe
in the description below.
Or you can go to JenniferBanz.com
and search for keto zucchini bread.
And I hope you try this recipe,
let me know how much you love it,
and I will see you guys later, bye.
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