2.Line a 9x5 loaf pan with parchment paper, spray lightly with non-stick spray.
3.In a large bowl- Add beaten eggs, melted butter, oil, sweeteners, extracts. Blend well.
4.In a separate bowl- Add Almond/coconut flours, salt, baking powder/soda, xanthan gum, and cinnamon, whisk until blended and no clumps.
5.Add the dry ingredients into the wet, mix until incorporated.
6.Fold in the zucchini (and any optional add-ins).
7.Spread evenly into loaf pan, tap on counter a couple times to release any air pockets.
8.Bake on middle rack for 70 minutes. If your oven runs hot, check if done at 60 mins.
9.Let cool on counter/cooling rack for 20-30 minutes before slicing.
I’ve made this with Lily’s Dark Chocolate chips, and it was delicious!Other add-in ideas- walnuts, pecans, cream cheese swirlNutrition per serving Calories 188, Total C 17g, Fiber 3g, Net C 2g, Fat 17g, Protein 5g *Sugar alcohols aren’t accounted for (SA 12g) This is 2 NC per serving.