Zucchini Cheddar Egg Bread

Zucchini Cheddar Egg Bread
Authored By Chef Sarah Steffans 0 Comment(s)

Zucchini Cheddar Egg Bread

Serves 8




2 scoops of Real Ketones Collagen Powder

1 tsp. sea salt

1 tsp. black pepper

2 tsp. baking powder

1 tsp. garlic powder

1 tsp. dried basil

1 tsp. xanthan gum

½ cup melted salted butter

5 eggs

1 cup grated zucchini

1 cup shredded extra-sharp cheddar cheese





Preheat the oven to 350 degrees Fahrenheit. 

 Mix the dry ingredients in one bowl and the wet ingredients in another.

 Gently fold the wet ingredients into the dry until all is well combined.

 Pour in a 9 x 5” baking pan lined with parchment paper.

 Bake for 30-40 minutes, or until a toothpick pierced in the center of the loaf comes out clean.

 Allow cooling for 10 minutes before slicing.





Calories:  311

Carbs: 9

Net Carbs: 4

Protein: 11

Fat: 25



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