Healthy Zucchini Bread (Low carb)

Instructions:

1. Prep Oven - Preheat the oven to 350F/180C and grease and line a 9 x 5 inch loaf tin with baking paper.
2. Shred Zucchini - Shred the zucchini in a food processor or grate by hand.
3. Remove Excess Liquid - Squeeze as much excess liquid out of zucchini by using a cheesecloth or towel. This step is very important - too much moisture from the zucchini will make the bread soggy and it will not bake well!
4. Combine Wet Ingredients - Mix the zucchini, eggs, and butter in a large bowl until combined well.
5. Mix Wet & Dry - Pour the wet ingredients into the dry mix and stir well until combined.
6. Pour Into Tin - Pour into a greased and parchment lined 9 x 5 inch loaf tin.
7. Add Salt - Sprinkle the top with more Himalayan rock salt.
8. Bake - Bake for 60 minutes or until cooked through. Test by piercing with a toothpick in the center of the loaf. The toothpick should come out dry when it is cooked through.
9. Add More Salt - Sprinkle the top with more Himalayan rock salt.
10. Serve - Serve with lashings of unsalted grass-fed butter.

Recommended special equipment

Can I substitute ingredients?

Notes