Ingredients:

NutritionSortLoading...
Loading...

Dry Ingredients:

1 ¾ cups almond flour

1 tsp baking soda

1 tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp salt

¼ cup ground flaxseed

Wet Ingredients:

2 large eggs (or flax eggs if vegan)

¼ cup honey (adjust to taste, as honey is sweeter than some sweeteners)

2 tbsp unsweetened applesauce (optional, or you can skip it if you want to keep carbs lower)

¼ cup full-fat Greek yogurt (optional, helps with moisture and richness)

⅓ cup coconut oil

1 tsp vanilla extract

1 ½ cups shredded zucchini (squeeze out excess moisture)

1 ½ cups shredded carrot (or adjust to 1 cup if you want to reduce carbs further)

Optional Add-ins:

¼ cup chopped nuts (walnuts or pecans)

¼ cup unsweetened shredded coconut

Select allAdd

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line your loaf pan with parchment paper.

2. Prepare the zucchini: Grate and squeeze out the excess moisture from the zucchini.

3. Mix the dry ingredients: In a large bowl, whisk together almond flour, baking soda, cinnamon, nutmeg, salt, and ground flaxseed.

4. Mix the wet ingredients: In another bowl, whisk together eggs, honey, applesauce (if using), Greek yogurt (optional), oil, and vanilla extract.

5. Combine wet and dry ingredients: Add the wet mixture to the dry ingredients and stir until just combined.

6. Add zucchini and carrot: Gently fold in the shredded zucchini and carrot, and any optional add-ins like nuts or coconut.

7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 40-50 minutes or until a toothpick comes out clean from the center.

8. Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Updated Macros (per slice, assuming 12 slices total):

SortLoading...
Loading...

Calories: ~180-200 kcal

Protein: ~6g

Fat: ~14g

Carbs: ~9-10g net carbs (depends on how much honey you use)

Select allAdd