October 6, 2017
Zucchini Walnut Loaf Recipe
Servings: 16
Ingredients
- 3 eggs
- 1/2 cup olive or my favourite: Avocado oil
- 2 tsp vanilla extract
- 2.5 cups of Almond Flour
- 1.5 cups of stevia (granular)
- 1/4 tsp pink himalayan salt
- 1.5 tsp baking powder
- 1/2 tsp nutmeg
- 1 tsp ground cinnamon
- 1/4 tsp ginger (ground)
- 1 cup of grated zucchini
- 1/2 cup walnuts (chopped)
Instructions
- Whisk together eggs, oil and vanilla extract
- In a separate bowl, mix the dry ingredients
- Wrap the grated zucchini in paper towel and squeeze out the excess water
- Add the zucchini to the bowl with the eggs
- Slowly add dry ingredients into the egg mixture and use a hand mixer to make an even mixture
- Lightly oil a loaf pan and spoon the mixture into it
- Spread the chopped walnuts on top and bake at 350F for 60 minutes or until you can insert a toothpick and it comes out clean
Nutritional information
- 1/16 of loaf
- Calories: 200
- Fat: 19g
- Carbs 4.75g
- Fiber: 2.25g
- Net carbs: 2.5g
- Protein: 5.6g
Zucchini is high in potassium and Vitamin C. Potassium can help control blood pressure and Vitamin C can help maintain the lining of your blood cells, lower blood pressure and protect against clogged arteries.
Walnuts are an excellent source of Omega-3 fatty acids which are anti-inflammatory. They are rich in antioxidants and a good source of manganese and copper.
