Low Carb Zucchini Bread

Low Carb Zucchini Bread
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 106.4
  • Total Fat: 7.9 g
  • Cholesterol: 118.8 mg
  • Sodium: 195.9 mg
  • Total Carbs: 9.0 g
  • Dietary Fiber: 1.3 g
  • Protein: 5.5 g

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


Introduction

The weather is cold outside, so baking is ideal and the zucchini is on sale, so why not make something for desert or to snack on. I've been cutting carbs and cut out bread all together, so having an ultra-low carb bread is just the ticket to help me get through the day, while fighting back evil carb cravings. The weather is cold outside, so baking is ideal and the zucchini is on sale, so why not make something for desert or to snack on. I've been cutting carbs and cut out bread all together, so having an ultra-low carb bread is just the ticket to help me get through the day, while fighting back evil carb cravings.
Number of Servings: 12

Ingredients

    13.25 oz fresh zuchinni 2 small - medium (by ILLINICHEERS)
    .75 cup Coconut flour (by SCRAPPYMELLA)
    24 serving Great Value No Calorie Stevia
    7 large Egg, fresh, whole, raw
    1 tbsp Cinnamon, ground
    1 tsp Nutmeg, ground
    1 tsp Baking Soda
    .5 tsp Baking Powder
    4 tbsp Butter, salted

Tips

To give your bread a salty and crispy crust, melt 2 more tablespoons of butter and about 10 minutes before baking time is done, drizzle the butter all over the top of the loaf and continue cooking.


Directions

Preheat oven to 350 degrees F. Line your bread loaf pan with parchment paper. Prep your zucchini by washing and shredding into a colander. Add just a pinch of salt to the zucchini and let it sit. In a mixing bowl, combine all dry ingredients. Separate the egg whites from the egg yolks. Using a hand or stand mixer, beat the egg whites til they are frothy (I find this helps to make the bread more spongy). Add the dry ingredients to the egg whites and mix well. Press zucchini to remove most of the moisture. Melt the butter in the microwave and add both zucchini and butter to the bread batter and mix well. If you want to add nuts (walnuts, pecans, macadamias, or slivered almonds add them now). Move your dough mixture to the parchment paper lined bread loaf pan and bake for 45-50 minutes. Insert a toothpick to test.

Serving Size: 12 slices