Keto-Friendly, Reduced Gluten Zucchini Bread

PREP TIME - 15 MINS

BAKING TIME - 50 MINS

TOTAL TIME - 65 MINS

YIELD - 12 SLICES

INGREDIENTS

• 1-1/2 cups Barely Barley Low Carb Flour

• 1-1/4 cups equivalent sugar substitute (we used 1-1/4 cups of Swerve Granular, but any sugar substitute will do)

• 2 small zucchinis (this is roughly 1-1/2 cups of grate zucchini), grated

• 1/2 cup unsweetened applesauce

• 1/3 cup vegetable oil

• 3 large eggs

• 1 teaspoon vanilla extract

• 1/2 teaspoon baking soda

• 1/2 tablespoon baking powder

• 1/2 teaspoon salt

• 1/2 teaspoon cinnamon

DIRECTIONS:

1. Preheat over to 350 deg F

2. Combine all wet ingredients in a bowl along with the sugar substitute and mix

3. In a separate bowl, combine all dry ingredients (except the sugar substitute) and mix

4. Fold dry ingredients into wet ingredients

5. Stir until just combined (try not to over-mix)

6. Coat bread pan with non-stick spray and pour in batter

7. Bake for 50-55 minutes

8. Take out of oven, let cool for 5 minutes, then dig in!

NUTRITION FACTS (PER SERVING) - 1 SLICE

Calories = 120

Protein = 7g

Net Carbs = 2g

Fat = 8g

Fiber = 7g