KETO ZUCCHINI BREAD

A family favourite that's blissfully sugar-free.

This loaf is #keto #paleo #glutenfree #sugarfree and ready in under an hour.

Tools:

• Standard US measuring set (like this)

  • 2 x tbsp

  • 1 x cup

  • 1 x tsp

  • 1 x 1/4 tsp

• 2 large bowls

• 1 spoon

• 1 whisk

• 1 grater

• 1 clean kitchen towel for courgette wringing

• 1 loaf pan (like this)

Ingredients:

• 2 courgettes

• 3 large eggs

• 2 tbsp granulated stevia

• 1 tbsp vanilla extract

• 2 cups ground almonds

• 1 tbsp ground cinnamon

• 1 tsp bicarbonate soda

• 1/4tsp salt

• 1 tbsp salted butter for greasing

Instructions:

• Step 1: Preheat your oven to 175° (350°F)

• Step 2: Shred your 2 courgettes

• Step 3: Place your shredded courgettes into your clean kitchen towel

• Step 4: Wring out what moisture you can (but don't hurt yourself, it needs to be a little moist)

• Step 5: In the first bowl mix:

  • Shredded courgettes

  • 3 large eggs

  • 2 tbsp granulated stevia

  • 1 tbsp vanilla extract

• Step 6: In the second bowl whisk together:

  • 2 cups ground almonds

  • 1 tbsp cinnamon

  • 1 tsp bicarbonate soda

  • 1/4tsp salt

• Step 7: Add the almond flour mixture to the bowl with courgettes and mix until smooth

• Step 8: Grease your loaf pan with 1 tbsp butter (get in the corners!)

• Step 9: Pour your mixture into the loaf pan (tap the pan to evenly distribute)

• Step 10: Bake until browned and set (40 minutes works for me)

• Step 11: Leave it to cool completely for two hours

• Step 12: Enjoy! I slather salted butter on top of mine. Don't judge me, it's keto.

Shopping List/Stock check:

• Courgettes (2)

• Large eggs (at least 3)

• Granulated stevia (I use this)

• Vanilla extract

• Almond flour or ground almonds (at least 200g)

• Ground cinnamon

• Bicarbonate soda

• Salt

• Salted butter