FABULOUS ZUCCHINI BREAD
This zucchini bread requires
no cream cheese frosting. It’s great at room temperature or chilled spread with my healthy, spreadable Butter (click for recipe). My son’s
girlfriend, Raquel, (his wife now!) loved this zucchini bread and chose it preferentially over
other baking I had on hand.
For example, 3/4 cup sugar sweetness (not 3/4 cup of liquid) using my bottle of EZ-Sweetz sucralose (whether the smaller one 0.5 oz of the bigger bottle 2 oz) would be 18 or 36 drops respectively. Here is an article about the sweeteners: Part 1. There is another article here: Part 2
13/4 cups
Gluten-Free Bake Mix 2, OR (425 mL)
Grain-Free, GF Bake Mix, OR Keto Bake Mix
Grain-Free, GF Bake Mix, OR Keto Bake Mix
11/2 tsp cinnamon (7 mL)
1/2 tsp
salt (2 mL)
1/2 tsp
baking soda (2 mL)
1/2 tsp
baking powder (2 mL)
3 eggs
11/2 cups grated zucchini, divided (375 mL)
1/2 cup
olive oil (125 mL)
1/3 cup powdered sweetener (75 mL)
1 tsp unflavored gelatin (5 mL)
(you can use Knox gelatin too)
(you can use Knox gelatin too)
11/2 tsp vanilla extract (7 mL)
Preheat
oven to 325°F (160°C).
In
medium bowl, combine Gluten-Free Bake Mix 2, (OR alternative grain-free bake mix) cinnamon, salt, baking
soda and baking powder.
In
food processor, combine eggs, 1 cup (250 mL) grated zucchini, liquid sweetener,
olive oil, powdered sweetener, gelatin and vanilla extract; process. Add dry ingredients and process. Stir in remaining 1/2 cup
(125 mL) grated zucchini. Scrape batter
into well-greased and “floured” (use a tiny amount of bake mix) 8 x 4-inch (1.5
L) nonstick loaf pan. Bake 1 hour and if
it is still too moist, switch off the oven and leave the loaf inside for a
further 10 minutes. Allow to cool 20
minutes, before removing (loosen all sides properly) and place on a cake rack
to cool completely.
Helpful
Hints: If desired, stir 1/2 cup (125 mL) chopped walnuts into the
batter. A good nonstick pan is required. Low-carb loaves (or any loaves really) can stick to an old pan. If your pan is old, then layer it with parchment paper (first grease the pan so that the parchment adheres and if you make high sides, you can simply lift the loaf out of the pan once baked - easy peasy!), or even tin foil.
Yield: 16 to 18 slices
16/18
slices, 1 per serving
135.3/120.2
calories
4.1/3.6
g protein
11.6/10.3
g fat
2.9/2.7
g net carbs
SEE our beautiful
coil-bound books (last 5 gorgeous, Low-Carbing Among Friends' Team cookbooks,
the coil matches the books): Amongfriends.us/Findourbeautifulrecipebooks This useful collection of cookbooks is expected to sell out
and they will never be reprinted again. Limited stocks, so get yours
while you can!
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