Although you can’t taste the zucchini, it keeps the bread incredibly moist and tender.
3 cups almond flour
2 teaspoons xanthan gum
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 cup granular sweetener (I used erythritol)
1/2 cup packed Sukrin Gold (a brown sugar substitute)
1 cup coconut oil (melt in microwave if it is in it’s solid state)
1/4 cup sour cream
1 tablespoon vanilla extract
2 cups shredded zucchini (liquid squeezed out in paper towels)
Heat oven to 325. Grease two 8x4 inch loaf pans.
Mix flour, xanthan gum, salt, baking powder, baking soda, and cinnamon in a medium bowl. Mix sweetener, Surkin Gold, eggs, coconut oil, sour cream, and extract in large bowl. Then put zucchini in. Put your dry ingredients into your wet ingredients and mix just until combined.
Bake for about 40-55 minutes or until the center is cooked through.