Shred zucchini then mix with a little bit of salt. Squeeze the liquid out to obtain about 3/4 cup. Set aside.
In a medium mixing bowl, put together coconut flour, peanut flour, baking powder, salt and the sweetener. Stir well.
Separate the egg whites and yolks. Beat the egg whites with an electric mixer until it forms peaks. This will help to get a fluffy bread.
Add the yolks one by one to the mixture while whipping then add melted butter and vanilla extract.
Add dry ingredients in and keep mixing for another 3 minutes.
Add the shredded zucchini and the chopped walnuts. Mix well.
Finally, lightly grease the loaf pan with a little bit of coconut oil or butter. A 9” rectangular shaped mold would be ideal for this. Pour the bread mixture in.
Bake for about 30 to 45 minutes or until a toothpick inserted in the center comes out clean. Allow a cooling time of 15 to 20 minutes and transfer this to a dish and slice for servings.
Notes
This loaf can be cut into 12 slices. The nutritional information is per slice.