Zucchini Bread with Walnuts

Instructions

1. Step 1

   Preheat the oven to 175 C.

   Timer: 15 min (fixed)

   Cookware: oven — preheat, 175 C

2. Step 2

   Whisk the lightly beaten egg, erythritol, melted and slightly cooled butter, and vanilla extract in the mixing bowl until smooth.

   Parallel with step: 1

   Ingredients used: 60.0 gr Butter, 3.0 piece Egg, 100.0 gr Erythritol, 5.0 ml Vanilla Extract

   Cookware: mixing bowl — mixing, whisk — whisking

3. Step 3

   Whisk in the raw, grated, and squeezed-dry zucchini, almond flour, baking powder, cinnamon, salt, and chopped walnut just until evenly combined and no dry flour remains.

   Parallel with step: 1

   Ingredients used: 200.0 gr Almond Flour, 8.0 gr Baking Powder, 3.0 gr Cinnamon, 2.0 gr Salt, 80.0 gr Walnut, 250.0 gr Zucchini

   Cookware: mixing bowl — mixing, whisk — folding

4. Step 4

   Transfer the batter to a 23 x 13 cm loaf pan and level the surface with the whisk.

   Parallel with step: 1

   Cookware: loaf pan — 23 x 13 cm, mixing bowl — transfer, whisk — leveling

5. Step 5

   Bake the loaf pan in the oven at 175 C for 55 minutes, until the center is fully set, the top is golden, and no wet batter remains.

   Timer: 55 min (fixed)

   Cookware: loaf pan — baking, oven — bake, 175 C

6. Step 6

   Let the baked loaf cool in the loaf pan for 10 minutes so it firms up before transfer.

   Timer: 10 min (fixed)

   Cookware: loaf pan — cooling

7. Step 7

   Transfer the loaf to the cooling rack and cool for 20 minutes, until fully firm and easy to slice.

   Cookware: Chef Knife, cooling rack — cooling, loaf pan — transfer