yield: 8 servings
prep time: 20 minutes
cook time: 45 minutes

Zucchini is one of those vegetables that’s always plentiful in backyard gardens in the South. Everyone searches for ways to use up that zucchini. Well, here you are! What better way to use up your vegetables than in a sweet treat?

• 1½ cups finely ground blanched almond flour
• ¼ cup oat fiber
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ginger powder
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 3 large eggs
• ¼ cup (½ stick) salted butter, softened
• ½ cup granular erythritol
• 1 cup shredded zucchini

1. Preheat the oven to 325°F. Line a 9 by 5-inch loaf pan with parchment paper or grease the pan with oil.

2. In a medium-sized bowl, stir together the almond flour, oat fiber, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

3. In a large bowl, use a hand mixer on low speed to beat the eggs, butter, and erythritol until well blended. With the mixer still on low speed, slowly blend in the flour mixture. Use a spoon to gently stir in the zucchini until completely combined.

4. Pour the batter into the prepared pan. Bake for 45 minutes or until the bread is lightly browned on top and a toothpick or tester inserted in the middle comes out clean.

5. Let cool in the pan for 10 minutes, then remove from the pan and allow to cool completely before slicing and serving. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.