2 1/2 cups blanched almond flour (not almond meal)
2 tablespoons egg white protein powder
1/2 teaspoon celtic sea salt
1/2 teaspoon baking soda
4 large eggs
1/4 cup maple syrup
1/4 teaspoon vanilla stevia
1 tablespoon rosemary, minced
1 tablespoon lemon zest
8 ounces zucchini
In a food processor, combine almond flour, protein powder, salt, and baking soda. Pulse in eggs, maple syrup, stevia, rosemary, and lemon zest. Remove s-blade, replacing with grater attachment. On a scale, weigh out 8 ounces of zucchini. Push zucchini through food processor to grate over batter. Stir in zucchini by hand. Transfer batter to a greased 9-by-5 inch loaf dish. Bake at 350 degrees for 45-55 minutes. Cool for 1 hour, then serve.
Recipe provided by elanaspantry.com.