This is a recipe I adapted from Keto Resource. It’s their Zucchini muffin recipe. But because I’m allergic to almonds I had to make some changes. I also have never been able to find a good zucchini bread recipe. So I’m so excited to share this recipe, but the researcher in me can’t wait to share the information with either.
Official Website: Ketoresource.com
What Is Keto Resources
The Keto Resource team created the 28 day Keto challenge. It’s for keto diet beginners or those looking to create a supportive community. They do all the hard work for you with the 28-day meal plan and the 10 guides that cover eating on Keto, Intermittent Fasting, Keto flu, and more. What got me was the two bonus dessert recipe books. I’m allergic to chocolate but a book full of peanut butter desserts is my weakness. If you want to take the 28 day Keto challenge I suggest reading my Keto Beginner’s Guide then consult your doctor to see if it’s right for you.
My Problem With This Recipe And Keto In General
I love food and researching it is my passion, but I have a lot of food allergies. So, cutting many things from my diet could leave me starving. However, to my surprise, I was able to adjust the recipe with ease and it still tasted great.
1 cup grated, drained zucchini
2 cup walnut flour
¼ cup coconut flour
1 cup cashew butter
4 tablespoons melted butter
2 tablespoon honey
1 teaspoon pure vanilla extract
1 ½ teaspoon baking powder
2 teaspoon cinnamon
Directions Preparing: 10 min Cooking: 50 minutes
Preheat the oven to 350°F
In a large bowl, combine the zucchini, walnut flour, coconut flour, cashew butter, eggs, honey, melted butter, vanilla, baking powder, and cinnamon. Mix well.
Line a loaf pan with parchment paper. Spread the batter evenly in the pan.
Place the pan in the preheated oven. Bake for 45 to 50 minutes, or until a toothpick comes out clean.
Cool the bread for 10 minutes before serving.
I hope you enjoy this recipe and if you would like to take the 28-day keto challenge check out Keto Resource.
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