Protein-packed and full of zucchini goodness, this Zucchini Walnut Bread is low carb, healthy and a perfect treat for weekend breakfast or brunch.
Preheat the oven to 350 degrees. Line a loaf-pan with parchment paper.
Gently wring out the shredded zucchini in paper towels or a kitchen towel until water no longer flows out when the zucchini is squeezed. Set aside.
Reserve 1 oz of walnuts. Chop the remaining 3 oz of walnuts and set aside.
Next, in a medium bowl, mix the dry ingredients, except walnuts until well combined with a whisk (almond flour, protein powder, sweetener, psyllium husk, baking powder, salt and cinnamon).
Now grab a small bowl, and combine the egg, vanilla extract, and room-temperature butter. Note, if you need soft butter in a pinch, microwave it in 5-8 second intervals until it just starts to melt.
With a spatula, mix the wet ingredients into the dry until well combined. Gently fold in the zucchini and 3 oz of chopped walnuts. Pour into the parchment-lined loaf pan, and top with reserved 1 oz of whole walnuts.
Bake for 45-55 minutes. Let cool, remove from pan and slice. Give it a quick heat in the microwave with a pat of salted butter if desired.
Calories: 285; Total Fat: 26 g; Saturated Fat: 7 g; Cholesterol: 103 mg; Total Carbohydrates: 12 g; Dietary Fiber: 3 g; Sugars: 1 g; Sugar Alcohol (Erythritol): 6 g; NET CARBS: 3 g; Protein: 10 g.