Preparation time: 10 minutes

Cooking time: 25 minutes

Total time: 35 minutes

Servings: 6

Nutritional Info (Per Serving):

297 Cal | 26.5 g Fat | 8.7 g Protein | 6.1 g Carb | 3.3 g Fiber | 2.8 g Net Carb

Ingredients:

½ cup / 115 grams diced bacon

½ cup / 120 grams grated zucchini, moisture squeezed out ½ cup / 60 grams almond flour

¼ cup / 30 grams coconut flour

½ teaspoon salt

1 teaspoon baking powder

¼ teaspoon ground black pepper

½ teaspoon xanthan gum

5 1/3 tablespoons butter, unsalted, melted 3 pasteurized eggs, at room temperature

½ cup / 50 grams grated cheddar cheese

Directions:

1. Switch on the oven, then set it to 350°F / 175°C and let it preheat.
2. Meanwhile, take a large mixing bowl, place flours in it, add baking powder, salt, black pepper, and xanthan gum in it and then stir until just mixed.
3. Add eggs and melted butter, whisk until well combined, and then fold in zucchini, bacon, and ¾ of cheese until mixed.
4. Take a 9-by-5 inch / 22.5-by-12.5 cm nonstick loaf pan, grease it with avocado oil, spoon in prepared batter, and then smooth the top by using a spatula.
5. Place the loaf pan into the oven and then bake it for 25 minutes until the top has turned golden brown and bread passes the toothpick test; toothpick will come out clean from the bread when cooked.
6. Remove loaf pan from the oven, sprinkle remaining cheese on top and continue baking for 5 minutes until cheese has melted.
7. When done, remove the pan from the oven, let the bread cool in the pan for 30 minutes, then lift it out and cut it into six slices.
8. Serve straight away.