Keto Zucchini Bread
Confession…I do NOT like zucchini. It feels childish to say but the texture and general sogginess of zucchini is just not very appealing to me. However, something about shredding this squishy squash and baking it into a bread is absolutely delightful! Since it’s a very watery food, it keeps the bread very moist and dense. It’s not too sweet, not too dry, and if you warm it up and add a slab of butter, it’s heaven!
I found a very easy recipe for this at JoyFilledEats.com. It uses a combination of almond and coconut flour, making this low-carb treat a perfect keto snack! I used a cheese grater to shred the zucchini and only needed one to get a full cup. If you want to make your loaf fancy, throw in some walnuts and sugar-free chocolate chips. I might make this again and do just that!
I loved this so much and it smelled sooo good when it came out of the oven that I may have eaten a slice before I took photos. It was worth it. Check out the link below to make this for yourself!
