Shred the zucchini and place in a colander to drain.
Combine dry ingredients in one bowl mixing thoroughly to avoid any clumps.
In a separate bowl, combine the wet ingredients. Mix thoroughly to distribute the molasses.
Slowly add the dry ingredients to the wet ingredients being careful to mix well. The batter will be stiff and mixing thoroughly will ensure the maple flavor and molasses are evenly distributed.
Before adding the zucchini wring out any remaining moisture.
Add the walnuts and mix thoroughly to ensure good distribution.
Pour into a parchment lined loaf pan and top with sesame seeds.
Bake for 20-30 minutes. Check for doneness at 20, a knife inserted in the center should come out clean.
Remove from pan to cool on a rack to prevent sweating. Once cool, slice and enjoy!
Some people in our household enjoy this with strawberry jam! Check out my keto recipe here!NUTRITION per serving, based on 12 servings Calories 204, Protein 7.2 g, Net carbs 3.6 g, Fat 17.7 g Nutrition information from cronometer provided for guidance, please input using ingredients you use
Keyword brunch, keto, zucchini
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