Zucchini Bread (lupin flour)

3 large eggs

½ cup oil

1 tsp vanilla

¾ cup almond flour

¾ cup lupin flour

3 tbsp whey protein powder

1 ½ cups sweetener

½ tsp salt

2 tsp baking powder

1 tsp ground cinnamon

¼ tsp ground ginger

1 to 2 cup grated zucchini

½ cup chopped walnuts

cream or milk sub (for consistency)

Preheat oven to 350°F.

Whisk together eggs and oil.

In another bowl, mix together everything else except zucchini and walnuts

Remove extra water in the zucchini by wrapping it in cheesecloth or paper towels and squeezing. They dryer the better!!

Mix the zucchini into the eggs.

Add the dry ingredients a little at a time into the egg mixture using a hand mixer until fully blended.

If the mix is too thick to stir, add 1 tbsp cream to loosen it. Add as little as possible or finished product will be overly wet

Stir in walnuts

Lightly spray a 9×5 loaf pan (I used an 8×3 pan, so mine are “taller”), and spoon in the zucchini bread mixture.

Bake for 60 to 70 minutes at 350ºF until brown and a knife comes out clean.

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