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- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 tsp. salt
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 5 eggs
- 1/4 cup butter
- 3 tbs. coconut oil, melted
- 1/4 cup powdered sweetener of choice (like stevia)
- 2 tbs. raw honey or pure maple syrup
- 3 tsp. vanilla extract
- 1 cup zucchini, grated
- 1/4 cup walnuts, chopped
Grease an 9×5 bread pan.
In small bowl, mix together almond flour, coconut flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
In large bowl, beat eggs, butter, coconut oil, sweetener, honey or maple syrup, and extract.
Beat in flour mixture until well combined.
Stir in zucchini and nuts. Pour into greased pan.
Bake for 50 to 60 minutes at 325 degrees F, or until tests done with a toothpick.
Cool for about 15 minutes, then remove from pan. Cool completely. Store in refrigerator for up to five days.
Servings Per Container
Amount Per Serving
% Daily Value*
20%Total Fat 13g
3%Total Carbohydrates 7g
* Percent Daily Values are based on a 2000 calorie diet.