low carb zuccini bread

Dry ingredients

3/4 cup Bob's Red Mill Coconut Flour (70 g)

1/2 cup Sukrin Gold, packed (90 g) (or 1/2 c /110 g erythritol plus 1/4 t. maple extract)

3 tablespoons whey protein powder (helps with texture - I like Isopure)

1 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons cinnamon

Zucchini
5 oz medium zucchini, grated (142 g)
1/4 teaspoon salt

Wet Ingredients
6 large eggs
4 oz salted butter, melted (113.4 g)
Optional
1/3 cup chopped walnuts (1 1/2 oz/ 43 g, optional)

用料  

low carb zuccini bread的做法  

1. zucchini擦丝后挤水份，加1/8tsp 盐，放在一边。
   烤箱180 c预热。
   pan垫parchment paper.

2. 所有干性材料（除zucchini外）在大盆中混合.
   湿性材料混合均匀（搅拌器低速）。
   湿性材料加入干性中，稍作搅拌。
   zucchni济水，加入混合物中，搅拌至无干粉即可，一般10-20下。切勿过度搅拌。

3. Mix: Mix the ingredients thoroughly with a hand mixer. Pour/spoon the thick batter into the prepared pan and level out with the back of the spoon or a spatula. Lift the pan a few inches off of the counter and let it fall. Do this a few times to knock out the large air bubbles.

4. 倒数第一层，（第三层）35min-40min。5min左右顶部盖铝箔纸。Bake: Bake for 45-60 minutes. Cover the loaf with a piece of foil half way through baking to prevent burning. (IF USING A BIGGER PAN than I, the loaf will be shorter and will not take as long to bake. If using a glass loaf pan, decrease the oven temp 25 degrees.)

5. Let the zucchini bread cool for about 10 minutes in the pan before removing. To remove, take a small sharp knife and cut along the short sides of the pan. Lift up on the parchment to lift the zucchini bread out of the pan and place on a rack to cool completely.