Zucchini Bread low carb

Zucchini Bread
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I was craving some zucchini bread and have an abundance of the vegetable in my garden this year! So, I decided to make some low carb zucchini bread. It turned out super moist and oh so delicious!
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I made 2 batches of it, experimenting with ingredients to see which I liked the best. For the 2nd batch, the only thing I did differently was add in 2 tsp of vanilla instead of 1 and I also added in 1/4 cup of golden monkfruit sweetener. The 2 batches didn't taste very different so I decided to do away with the added golden sweetener. I hope you all love this if you decide to make it! We have been snacking on them all week!
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RECIPE:
1. Grate a zucchini until you have 1.5 cups.
2. Drain it as much as you can using a cheesecloth or strainer.
3. In a bowl, mix together:
•2 cups almond flour
•1 tsp baking powder
•1 tsp cinnamon
•2 tsp pure vanilla extract
•1 tsp nutmeg
•1/4 tsp salt
•1/2 cup classic monkfruit sweetener
4. In another bowl, whisk 2 eggs and 1/4 cup of melted butter.
5. Add butter and egg mixture to the flour mixture.
6. Stir in the zucchini and add 1/4 cup of chopped walnuts if desired.
7. Put the mixture into a greased mini loaf pan *you can also use a regular loaf pan.
8. Bake at 350° for 30 minutes.
**If using a regular loaf pan, it may take slightly longer to bake.
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Macros for 1 mini loaf (8 total servings):
3 net carbs
269 calories
8g protein
25g fat
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