Zucchini Bread
My search for a good low carb zucchini bread is over. Although I love to eat plain steamed zucchini, I’ve tried a few low carb zucchini bread recipes that just didn’t make a good replacement for the real thing. Using the basic quick bread recipe as a guide, I came up with a recipe for zucchini bread. I only had five eggs so that is all I put in. I’m not sure if adding additional eggs would have made a difference. This bread did have a good texture and cooked well throughout. In the past, I’ve had trouble getting the bread to cook in middle, but this one did not have that problem. I will be making another loaf very soon.
1 cup almond flour
½ cup coconut flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon xanthan gum
½ teaspoon baking powder
1 ½ teaspoons ground cinnamon
5 eggs
½ cup butter
3 tablespoons coconut oil, liquified
1 cup equivalent sugar substitute, I used liquid sucralose
1 ½ teaspoons vanilla extract
1 cup zucchini, grated
½ cup walnuts
Grease 9×5 bread pan. In small bowl, mix together almond flour, coconut flour, salt, baking soda, xanthan gum, baking powder, and cinnamon. In large bowl, beat eggs, butter, coconut oil, sweetener, and extract. Beat in flour mixture until well combined. Stir in zucchini and nuts. Pour into greased pan. Bake for 50-60 minutes at 325 degrees F. Cool for about 15 minutes, then remove from pan. Cool completely. Store in refrigerator.
Makes 12 servings
Net carbs per serving: about 4g
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Thank you. It looks yummy.
Never thought of making bread with zucchini but it looks really yummy!