Low Carb Zucchini Bread
This is the time of year when zucchini is everywhere. From the beginning of summer until the beginning of winter, this amazing veggie pops up in bulk. And I must admit, I get pretty excited about all that zucchini. It is one of those veggies that is extremely useful and also low carb- a complete win!
If you are new to the many uses of zucchini, get excited because there is so much you can do with it. You can make zucchini cake, zucchini waffles, zucchini chips, zucchini fries… the list goes on and on! But today we are focusing on one of my favorites, a complete classic, the zucchini bread.
People have been making bread with zucchini for ages thanks to the abundant moisture that the veggie has. When you shred zucchini, water basically pours out. The vegetable is so moist and juicy that you actually have to remove some of the water before using it in a recipe. I always press my shredded zucchini through a fine-mesh sieve which works great to get some of that excess water out.
However, it is a really good thing that zucchini is so moist. It helps make the bread moist too! As the zucchini bakes, it will hold on to the moisture in the bread and prevent the bread from drying out. The result is a juicy, tender bread that will last for days and days, never getting stale or crumbly.
Zucchini also adds a lot of vitamins and minerals to your bread that makes this a healthy recipe. Of course, it is already low cab and keto (thanks to that amazing almond flour and erythritol!), but by using a veggie, it has so many more health benefits, especially when compared to other breads. Zucchini is high in vitamin A which helps support your immune system and also supports your vision. It is packed with antioxidants which help to fight free radicals in your body and help protect you from diseases like cancer. It is also rich in fiber and can help regulate your digestion. How amazing is this veggie!
To make our low carb zucchini bread recipe, all you need to do is mix all of the ingredients together and then pour the batter into a loaf pan and bake. Easy as that! Of course, we have a few little tips to make the bread the best it can possibly be.
-Be sure to really squeeze the water out of the zucchini- the drier, the better
-Melt and then cool your butter before mixing in the eggs. Hot butter may start to cook the eggs which would not be good!
-Use butter or coconut oil in place of cooking spray to add a little more flavor to your bread.
-Toss in a cup of dark chocolate, keto chocolate chips to make this bread more of a dessert
With this recipe, you are guaranteed to make a tasty, healthy bread that uses all that fresh zucchini in a great way. So stock up! Next time you see zucchini on sale, get a few extra and make some extra loaves of bread. These freeze well, thaw well and are perfect to have on hand.
| Servings: slices |
- 2 cups almond flour
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground ginger
- 1/2 cup So Nourished erythritol
- 1 tsp baking soda
- 2 eggs
- 1/4 cup butter (melted)
- 1 1/2 cups grated zucchini
- Preheat your oven to 350 degrees F and prepare a 9x5 loaf pan with cooking spray.
- Mix the almond flour, salt, cinnamon, nutmeg, ginger, erythritol and baking soda together in a large bowl.
- Squeeze out as much moisture from the grated zucchini as you can. Press it in a fine-mesh sieve to really push out the water.
- Add the dried zucchini, melted butter and eggs to the bowl with the dry ingredients and mix well to form a smooth batter.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake the zucchini bread for about an hour or until a toothpick comes out cleanly from the center of the bread.
- Let the bread cool in the pan before slicing and serving.
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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