KETO ZUCCHINI BREAD

Step 1

GREASE 8” x 8” x 2” BAKING PAN

Step 2

IN A SMALL BOWL COMBINE THE KETO FRIENDLY FLOUR, SALT, BAKING SODA, BAKING POWDER, CINNAMON AND SET TO THE SIDE.

Step 3

IN A SMALL BOWL BEAT THE EGGS, VANILLA AND WHISK UNTIL COMBINED

Step 4

IN A LARGE MIXING BOWL OR STAND UP MIXER ADD THE ROOM TEMPERTURE BUTTER AND SUGAR AND CREAM UNTIL SMOOTH.

Step 5

WHILE THE MIXER IS ON LOW TO MEDUIM SPEED SLOWLY ADD THE EGGS UNTIL COMBINED.

Step 6

ONCE THE EGGS, BUTTER AND VANILLA ARE COMBINED ADD YOUR FLOUR MIXTURE AND MIX ON LOW TO MEDIUM SPEED UNTIL ALL THE INGREDIENTS ARE WELL INCORPORATED.

Step 7

ADD THE SHREDDED ZUCCHINI AND CHOPPED WALNUTS AND FOLD INTO THE BATTER WITH A SPATULA.

Step 8

PLACE BATTER INTO GREASED 8” X 8” X 2” BAKING PAN AND BAKE AT 350 DEGREES FOR 50 TO 60 MINUTES OR UNTIL THE CENTER OF THE CAKE REACHES 205 DEGREES OR THE TOP OF THE CAKE IS FIRM TO THE TOUCH AND DOESN’T COLLAPSE.

Step 9

CHECK THE BREAD AFTER 25 MINUTES, IF THE TOP IS STARTING TO TURN TOO DARK PLACE A PIECE OF PARCHMENT PAPER OR ALUMININN FOIL OVER THE PAN LOOSELY TO PREVENT FROM BURNING.

Step 10

REMOVE FROM OVEN AND ALLOW TO REST IN THE PAN FOR 20 MINUTES. AFTER 20 MINUTES REMOVE FROM PAN AND COOL COMPLETELY. BEST STORED REFRIGERATED.