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Zucchini Bread

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  • Zucchini Bread

    Didn't find another thread with a recipe like this already listed.

    My wife and I took a regular zucchini bread recipe recipe and tweaked it for low-carb.

    2 Eggs
    1/3 cup Vegetable Oil (we use canola oil)
    1/2 cup Splenda
    1 cup Zucchini -- Grated, Firmly Packed
    1 teaspoon Vanilla
    1/3 cup Almond Flour
    1/3 cup Pecan Meal (didn't have so more Almond Flour here)
    1 scoop Protein Powder
    1/2 teaspoon Baking Powder
    1 teaspoon Cinnamon
    1/4 teaspoon Salt
    Butter a loaf pan and dust the bottom with Splenda.
    Mix all ingredients and pour into prepared loaf pan.
    Sprinkle a bit of Splenda over the top.
    Bake 60 minutes at 350 degrees.

    We cut it into 12 slices. I think when we did the math it was 3-4 net carbs per slice (please double-check based on your ingredients). It was good hot out of the oven but I really enjoyed it cold after sitting in the fridge all night too.

  • #2
    Re: Zucchini Bread

    This was excellent! I added 1/2 a cup of blueberries.


    • #3
      Re: Zucchini Bread

      I am going to try zucchini muffins this weekend - thanks for the baseline recipe. Planning on using flaxmeal, almond flour and coconut flour with protein powder but not sure of ratios yet so thanks for the help!


      • #4
        Re: Zucchini Bread

        Are you using flax meal instead of eggs?