Nearly 13 years ago when hubby and I first came to the US, we fell in-love with the many delicious food that were available and uniquely American. We were likewise amazed at the sheer variety of food we saw in all the grocery stores. Aisles of cereals, countless types of ice cream and simply just the overwhelming amount of food choices! It was dizzying just looking at how many food to choose from. At the same time we were also very excited to try as many food as we can! After all, whether in England or the Philippines, we didn't have that much to choose from!!
During that time, we had access to a food pantry provided by the church we used to attend in Michigan and usually during Fridays we stopped there to see what new food we can try or use for the coming week. I also cannot forget Meijer grocery which for a certain time on a daily basis gave away free samples of donuts similar to Krispy Cremes and, naturally, we had a good share of those! Occasionally, for a treat we also tried some restaurants that people recommended and our favorite was Arnie's which made the yummiest cheesecake in Michigan! Before we knew it we were packing on the pounds. We had too much food - both good and bad! :)
We were about to return to the Philippines after nearly a year in the US and we decided that we ought to do something about this weight gain before we go home lest my relatives tease us about it!! This is how we got into the Atkins diet which we tried and worked so well for us. I lost the nearly 10 pounds I gained through this diet and with a lot of walking exercise as well.
Now, what does this have to do with this bread? Well, this particular bread was our favorite treat while on the Atkins diet. Mark had been requesting me for the longest time to make it and finally, since I am doing a lower-carb diet again, I decided to make it. This is essentially the Atkins recipe with very minor modifications. I opted to use Coconut flour over the soy flour and changed the oil from canola to coconut for a more pronounced coconut flavor. You can also use other neutral-flavored oil if you like or if too much coconut flavor is not your thing. I wasn't sure if the substitution would work but it did and we truly enjoyed this. After I made it, the bread was gone in just one day!! It came out moist and really tasty! Certainly, when I fancy a low-carb treat this bread would be on top of my list! After all, how can you go wrong when you have coconut and almonds together plus the extra nutrition from zucchini, too!
Low Carb Zucchini Bread
Published: 04/08/2017
Our favorite low-carb, sugar-free bread that tastes delicious! This gluten-free zucchini bread is moist and has notes of coconut and almonds!!
Ingredients
- 1 cup ground Almonds
- 1 cup Coconut flour
- 1 cup Sucralose Based Sweetener (Sugar Substitute) like Splenda
- 1 1/2 teaspoons ground Cinnamon
- 1/2 teaspoon ground Nutmeg
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/2 cup Coconut oil or other neutral-flavored Oil (or a combo of both)
- 4 large Eggs
- 1 medium grated Zucchini (about 1 cup)
- 1 teaspoon Vanilla Extract
Instructions
- Preheat oven to 350°F. Grease a loaf pan with butter or use an oil spray.In a large bowl whisk together ground almonds, coconut flour sugar substitute, cinnamon, nutmeg, salt, baking soda and baking powder.
- In another bowl, add the oil, eggs, grated zucchini and vanilla extract and whisk to come together. Mix the wet and dry ingredients until just combined. Pour batter into prepared pan.
- Bake in the preheated oven for 45 minutes or until golden brown and a cake tester inserted in center comes out clean. Cool in pan for 10 minutes before removing loaf from pan. Cool completely before slicing with a serrated knife.
Prep Time: 00 hrs. 15 mins.
Total time: 60 mins.
Tags: Gluten-free, Low-carb, Sugar-free, Zucchini Bread, Healthy, Easy, Recipe
Recipe adapted from Atkins' Zucchini Nut Bread.
I keep meaning to try zucchini bread myself, as somehow I haven't made it. I love the idea of this low carb version.
ReplyDeleteI love baking with coconut oil, and I recently tried coconut flour for the first time! Now I'll have to try it for zucchini bread :)
ReplyDeleteI love Zucchini bread but never had a low carb version before. Love that your recipe has almond meal and coconut flour Sounds so yum..
ReplyDeleteGreat idea to add veggies to bread. I love zucchini bread but have never made it now I am inspired thanks!
ReplyDeleteI need to put this bread on my to do list. Looks and sounds great and I just recently bought some coconut flour to experiment with.
ReplyDeleteAlthough we don't have an dietary restrictions, I do like to experiment with gluten free recipes. I have some zucchini in the freezer. I think this is the perfect way to use some...and delicious too.
ReplyDeleteOoo I have all the ingredients in the house for this - I feel some low carb courgette cake coming on!
ReplyDeleteI have eaten my fair share of zucchini bread, but can you believe I have never tried to make it! Zucchini has such a short season where I live, so when it's affordable, I buy it quite often, but usually end up with a savoury dish. This summer though, I'm promising myself that I will make this lovely zucchini bread.
ReplyDeleteThis looks pretty good. Unfortunately, my husband (and most of his family) has a very bad reaction to sucralose, but I may still make this for me and my grandmother. She's a diabetic and so I try to find things like this for us to share with tea.
ReplyDeleteI love zucchini bread, but I have never tried a low carb version (even though I have been saying for months I need to limit my carbs) I am putting this on my summer baking list, when we have an abundance of summer squash from our garden.
ReplyDeleteThe bread looks so delicious and fresh. I would totally try this recipe and have it with a hot cup of masala chai :)
ReplyDeleteI made Zucchini bread for the first time last year and I fell in love with it. I love the use of almond and coconut flour to give it a more nutty flavor. Can't wait for Zucchinis to start growing in the backyard to make more of the bread.
ReplyDeleteI never tried zucchini bread and now I suddenly have an urge to make one. This looks absolutely delicious Abby, moist and flavorful. I love that this is low carb and sugar-free. It's perfect for sneaking some veggies into my picky eater kiddos meal too hehe
ReplyDeleteI've been trying hard to watch my carb intake, your zucchini bread recipe has arrived at just the right time. Looks simply delicious for those garden fresh zukes.
ReplyDeleteI can absolutely relate to being new in the USA and being so overwhelmed with choices at the grocery store! This zucchini bread looks soooo good. I do eat low carb (my family does not), but I bet I could sneak this by them! Yum!
ReplyDeleteWhat an awesome recipe! I DEFINITELY NEED TO finally make some bread! I have never done it before, but I am ready - especially with ZUCCHINI!! I cannot have nuts, so coconut flour would be my main flour, but perhaps some arrowroot starch or tapioca flour could help!
ReplyDeleteI have made this Zucchini Bread two times now and each time when I mix it up the batter is too dry. I have tried adding more eggs (2) and 1/2 cup milk or water, but it is still dry and measly. Just checked my recipe and I have it right--don't know what is wrong. Any suggestions.
ReplyDeleteI suggest that you make it a day ahead. The next day - the texture will be much better and then you'll find that it's quite moist and tastes better. That's what I discovered based on my experience. Don't over mix it as well. Nonetheless, since this is gluten-free - don't expect it to be like a regular zucchini bread - the texture would be different and mealy (but because it's almond flour). If you've done any gluten-free baking before you know it's not the same as the original all flour recipe. Hope that helps. :)
DeleteI love making zucchini bread but have never made a gluten free version. But I have a good friend who would love this because she is gluten free!
ReplyDeleteThis looks so good! How many net carbs are in this per serving?
ReplyDelete