SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 65.7
  • Total Fat: 2.6 g
  • Cholesterol: 35.4 mg
  • Sodium: 16.0 mg
  • Total Carbs: 5.5 g
  • Dietary Fiber: 2.1 g
  • Protein: 6.0 g

View full nutritional breakdown of Low Carb Zucchini Bread calories by ingredient
Report Inappropriate Recipe

Low Carb Zucchini Bread

Submitted by: FBSUMMERS

Introduction

This makes a very moist bread. It may be necessary to cover the tops with foil during the last 20 minutes of baking so keep a close eye on it! This makes two loaves This makes a very moist bread. It may be necessary to cover the tops with foil during the last 20 minutes of baking so keep a close eye on it! This makes two loaves
Number of Servings: 24

Ingredients

    4 eggs
    1/4 cup unsweetened applesauce
    3/4 cup Fage 0% Greek Yogurt
    1 Tablespoon Vanilla Extract
    2 cups fresh zucchini, finely grated
    3/4 cup Carblaose Flour
    2 Tablespoons Coconut Flour, sifted
    1/3 cup Almond Flour, sifted
    1/3 cup Spelt Flour
    3 scoops Lean Dessert, Fresh Cinnamon flavor
    4 teaspoons baking powder
    1 teaspoon baking soda
    1/4 teaspoon ground nutmeg
    1 Tablespoon ground cinnamon
    1 teaspoon freshly grated ginger
    1 cup Splenda Granulated

Directions

Makes two loaves
12 slices each

Preheat oven to 350 degrees.

Combine all wet ingredients in a medium bowl and mix well.

Combine all dry ingredients and sift twice. This is not a step to skip because if you do...you will end up with little hunks of "unknown flour" throughout the loaf - ick!

Mix wet with dry and pour batter into two greased and parchment paper lined loaf pans.

Watch to ensure that it doesn't get too brown - may need to cover with foil after about 30 minutes. Bake for 45 minutes and then test to see if it is done with a toothpick. May need to cook up to one hour depending on your oven. Mine took 45 minutes.

Cool in pan for 10 minutes and then removed from pan and finish cooling on a rack. Wrap tightly in foil and store in fridge (since there is no sugar to preserve it, the loaf will mold quickly if not stored properly.) Enjoy!

Number of Servings: 24

Recipe submitted by SparkPeople user FBSUMMERS.






Great Stories from around the Web


Rate This Recipe