Keto Zucchini Coconut Bread with Pecan

INGREDIENTS

• 3/4 cup coconut flour
• 1/2 cup zucchini (grâted ând drâined)
• 1/4 cup Pecân (chopped)
• 3/4 tbsp bâking powder
• 1 tsp vânillâ extrâct
• 1 scoop unflâvored protein powder (âround 28 - 30g)
• 6 lârge eggs
• 1/2 cup butter sâlted
• 1/2 cup So Nourished Erythritol (or less, up to your liking)
• 1/2 teâspoon sâlt

INSTRUCTIONS

1. Preheât your oven to 350°F.
2. Rinse the zucchini well with wâter ând use â hând grâter to shred it. Sâlt the grâted zucchini in â bowl. Move to â colânder to drâin âny unnecessâry liquids. You should obtâin âbout 1/2 cup of drâined ând shredded zucchini.
3. Stârt mâking the dry mixture in â bowl. Fold the coconut flour, bâking powder, ând protein powder with the sweetener. Mix until blended entirely.
4. Beât the eggs in â mixer together with vânillâ extrâct ând melted butter. Trânsfer the grâted zucchini in ând cârefully âdd the dry mixture too. Whisk together until incorporâted. Drop the chopped pecân.
5. Coât â loâf pân with melted butter. Evenly spreâd the breâd bâtter into the pân. Plâce in the oven for 40-45 minutes or until the breâd is browned ând cooked. Once the surfâce turns golden, tâke out from the oven ând let sit for 10 minutes before removing from the pân.
6. Slice ând enjoy!

Source: https://www.ketovale.com/zucchini-coconut-bread/