Keto Zucchini Bread
Ingredients
- 160g almond meal
- 40g coconut flour
- 2 tbsp psyllium husks
- 2 tsp baking powder
- 1 tsp sea salt
- 450g grated zucchini
- 3 garlic cloves, finely grated
- 1 1/2 tsp finely chopped rosemary
- 120 ml extra-virgin olive oil
Preparation
Combine almond meal, coconut flour, psyllium husks, baking powder & salt in a large bowl
Add in zucchini, garlic, rosemary, eggs & olive oil, & stir well
Spoon mixture into greased bread tin & bake for 1 1/2 hours at 160°C (140°C fan-forced), rotating the tin halfway through so the loaf cooks evenly
To check if bread is cooked through, insert knife into centre of bread; if it comes out clean, it's ready. Allow to cool a little in the tin before turning out onto wire rack to cool completely
Cut into thick slices and serve with avo, cream cheese, butter or whatever other toppings you like! (It's even great to have just as is!)
Store in airtight container in fridge for up to 5 days