Low Carb Gluten Free Zucchini Bread

As any of you who read this blog know, I am up to my ears in zucchini. This is the first time I have ever grown it because it is not my favorite squash. I much prefer basic yellow crookneck squash, but TheHub accidentally brought home yellow zucchini instead of yellow crookneck. A mistake anyone could make right? (NO!) Especially since the package said yellow ZUCCHINI, not squash. But I digress.

Now I am having to find interesting ways to use the zuke, while maintaining a keto diet. It has not been easy and I think I have about 10 of those suckers in the crisper right now.
 I decided to try my luck with zucchini bread, but not just any recipe. Instead I opted to use a keto recipe. I am copying the recipe as given, but will share afterward what I will change next time I make it. I feel the the given recipe is kind of like the first draft of a movie script. The basics are perfectly fine but it needs a little punching up to make it good.

Keto Zucchini Bread

2 medium zucchini grated
1 1/4 cup almond flour
1/2 cup coconut flour
3 tablespoons confectioners Swerve
2 teaspoons baking powder
1 teaspoon apple pie spice  (3/4 teaspoon cinnamon, 1/8 t.nutmeg, 1/8t. allspice)
1/2 teaspoon salt
4 beaten eggs
3 tablespoons butter, melted
1/4 cup heavy cream
1 teaspoon vanilla extract

Preheat oven to 350
Line the bottom of a loaf pan with parchment and generously grease the sides of the pan
Put the grated zuke in a colander and squeeze as much liquid out of it as you can.
In a large bowl mix the flours, Swerve, baking powder, spices, and salt.
In a smaller bowl mix the eggs, melted butter, cream and vanilla extract. Stir to blend well.
Add the wet ingredients to the dry and stir to combine completely. Add the zucchini and mix well.
Spoon it into the prepared pan and smooth the top with an offset spatula
Bake about 50 minutes, but check after 30. If the top looks too brown cover the pan with foil to finish cooking.
Remove form oven and let it cool. Take it out of the pan, place on a cutting board pan and cut into slices, I halved each slice because the is how I wanted it. You do you and slice it however you want to., I cut mine into 8 slices, then cut each slice in half

I was underwhelmed with the finished product but it has some potential. It was not bad, in fact it was almost tasty, but was just a tad too bland. This is what I will do next time. Son3, who is not keto at a slice and declared it "not bad".

The following changes should make it good. We will see.

Variation 1: Add 1 tablespoon brown sugar Swerve
Add a dash of ginger to the spice mix
Add 1/3 cup chopped walnuts with adding the zucchini

Variation 2: Omit the spices add all the above additions  (except for ginger) and also add 1/4 cup sugar free mini chocolate chips.

Update: I put a smear of cream cheese and a dab of sugar free apricot jam. It turned so so into something seriously tasty. Experimentation is the key to life I guess.

I have so much zucchini I am probably going to try at least one of these versions again tomorrow