Name: Zucchini Bread
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Ingredients: 1 t olive oil; 1 cup almond flour; ½ cup coconut flour; 2 t cinnamon; 1 t baking powder; ½ t sea salt; 3 large eggs (whisked); ⅓ cup grass-fed butter (softened); ½ cup erythritol; 2 cups shredded zucchini; Powdered erythritol sweetener (optional)

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Zucchini Bread

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Prep Time 15

Cook Time 4

Total Time 4 15

Servings

Calories 442 kcal

Ingredients

1 t olive oil
1 cup almond flour
½ cup coconut flour
2 t cinnamon
1 t baking powder
½ t sea salt
3 large eggs whisked
⅓ cup grass-fed butter softened
½ cup erythritol
2 cups shredded zucchini
Powdered erythritol sweetener optional

Instructions

Line a baking dish that fits your slow cooker with parchment paper. Grease the parchment paper with the olive oil.
In a bowl, mix the almond flour, coconut flour, cinnamon, baking powder, and sea salt.
Add the whisked eggs, butter, erythritol, and zucchini.
Stir well to combine. Pour the mixture into the prepared baking dish. Place the baking dish in the slow cooker.
Cover and cook on HIGH for 4 to 5 hours or until a toothpick inserted in the center of the bread comes out clean.
Sprinkle with powdered erythritol sweetener, if desired.