ZUCCHINI SPICE BREAD
We finished this bread in less than a day! Great to have alongside a nice cup of tea or
coffee. You can get away with adding 1/4 cup
(60 mL) less grated zucchini as that is what the original high-carb recipe
used. I preferred this bread once
completely cooled to room temperature. Then I could not get enough of this delicious loaf. Great use of zucchini.
3
eggs
1/2 cup
light olive oil (125 mL)
1/4 cup granulated sweetener of choice, OR (60 mL)
2
tbsp coconut oil (30 mL)
1
tsp unflavored gelatin (5 mL)
1
tbsp vanilla extract (15 mL)
13/4 cups Low-Carb Gluten-Free Bake Mix 2, (425 mL)
OR Grain-Free. Gluten-Free Bake Mix, OR Keto Bake Mix
11/2 tsp cinnamon (7 mL)
11/2 tsp cinnamon (7 mL)
1
tsp baking powder (5 mL)
1/2 tsp
baking soda (2 mL)
3/4 tsp
nutmeg (3 mL)
1/4 tsp
ground ginger (1 mL)
1/4 tsp
salt (1 mL)
1/8 tsp
ground cloves (0.5 mL)
2
cups finely grated zucchini (500 mL)
Preheat the oven to 350°F (180°C).
In bowl with mixer or in food processor, combine eggs, liquid sweetener,
olive oil, granulated sweetener, coconut oil, vanilla extract and gelatin; process.
In medium bowl, combine and mix well Gluten-Free Bake Mix 2, cinnamon,
baking powder, baking soda, nutmeg, ginger, salt and cloves. Add to wet ingredients; process. Stir in zucchini. Spread evenly in well-greased nonstick 8 x
4-inch (20 x 10 cm) loaf pan (if pan is old, line with parchment paper or foil
and keep the sides high, so that you can simply lift the baked loaf out of the
pan with ease – cut down with a scissors at corners to make it fit). Bake 45 to 55 minutes, or until cake tester
or dinner knife comes out clean. Cool in
pan on wire rack. Loosen edges with a
knife and try to maneuver the knife underneath the loaf a bit in places and
then invert (if you haven’t used parchment paper). Cool completely before slicing and enjoy with
butter, if desired.
Yield: 18 slices
1
slice
133.2
calories
3.0
g protein
11.9
g fat
0.2 g fiber
2.9
g net carbs
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