Savory Zucchini Bread with Almond Flour
Savory Zucchini Bread with Almond Flour
Savory Zucchini Bread with Almond Flour is a variation to the original Savory Zucchini Bread with Bacon and Cheese. I created this in an attempt to cut down carb intake while still enjoy a delicious savory snack. Almond Flour has high fat content, and I also used juice/oil from cooking the salty pork, thus I didn’t use any additional oil or milk. The bread was delicious. It is a little more crumbly than the original version, but it’s moist and rich.
Savory Zucchini Bread with Almond Flour
This version of zucchini bread is lower in carb.
Ingredients
- 1.5 Cup Almond Flour
- 1.5 Cup All Purpose Flour
- 3 Eggs
- 5 oz Salty Pork remove skin, cut in small pieces
- 2 Medium Sized Zucchini Grated
- 1 tsp Garlic Salt
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- 1 Cup Shredded Cheese
- 3 tsp Baking Powder
- 1 tsp Baking Soda
Instructions
Cook Salty Pork till it's fully cooked, about 5-7 minutes. Keep the liquid
Combine all ingredients including the liquid from salty pork and mix well
Preheat oven to 350F, bake 40 minutes if using mini loaf pan, or 50 minutes if using regular loaf pan. Test with toothpick.
Recipe Notes
Bacon can be used instead of Salty Pork. You can use either bacon fat or olive oil.
