Tasty Low Carb Bread

What you need

Dry Ingredients

70g Sally-Ann Creed’s Coconut Flour
110 g Sally-Ann Creed’s Erythritol
3 Tablespoons Sally-Ann Creed’s Best Whey Protein Powder (gives great texture)
1 teaspoon Sally-Ann Creed’s Gluten-Free Baking Powder
½ teaspoon Sally-Ann Creed’s Bicarbonate of Soda
1½ teaspoons Sally-Ann Creed’s Organic Ceylon Cinnamon

Other Ingredients

5 oz medium zucchini, grated (142 g)
½ teaspoon salt
6 large eggs
113g salted butter, melted
Optional: 1/3 cup Sally-Ann Creed’s Walnuts, chopped

Let's cook

Get ready: Grate zucchini, place in a colander and mix it with the ¼ teaspoon of salt. Squeeze it out well in a towel after a few minutes. Chop the walnuts, and put the oven onto 180 degrees C. Butter a loaf pan, and line with baking paper.
Measure the dry ingredients, put them in a medium bowl and mix together. Add the eggs and then the butter. Add the squeezed out zucchini to the bowl plus the walnuts.
Mix thoroughly with a hand mixer. Pour the thick batter into the prepared pan and level with the back of the spoon. Lift the pan up off of the counter and let it fall a few times to knock out large air bubbles.
Bake for 45-60 minutes, covering the loaf with a piece of foil half way through baking to prevent burning. Keep an eye on it so it doesn’t overcook.
Let cool in the pan before removing.

Good news: 2g net carbs per slice – enjoy! (All above items marked available from my online store)

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