Coconut Flour Low Carb Zucchini Bread Recipes
COCONUT FLOUR ZUCCHINI BREAD
Use up your garden zucchini in this Coconut Flour Zucchini Bread! This healthy quick bread loaf is gluten free, paleo, and can be low carb.
Provided by Regina | Leelalicious
Categories Dessert
Number Of Ingredients 12
Steps:
- Preheat your oven to 350°F. Line a 8x4-inch (or 9x5) loaf pan with parchment paper.
- In a large bowl whisk together eggs, sweetener, nut/seed butter, melted coconut oil, and vanilla extract.
- To the wet ingredients add coconut flour, flax meal, baking powder, cinnamon, and salt. Whisk together until everything is well combined.
- Now add the grated zucchini and any optional add-in and fold them in with a spatula until evenly distributed.
- Fill the zucchini bread batter into the prepared loaf pan. Bake at 350°F for 50-60 minutes. When the loaf is done a toothpick inserted into the center will come out clean. And the top will look cooked and spring back when lightly pressed.
- Let the loaf cool inside the pan for at least 30 minutes. Then turn it over onto a cooling rack and remove the pan and parchment.
- The coconut flour zucchini bread slices taste amazing when toasted. I also like to spread a little nut butter on top.
- The zucchini loaf will keep at room temperature for 2-3 days. About a week in the fridge if stored airtight. The zucchini bread can also be frozen for several months.
Nutrition Facts : ServingSize 1 slice (of 12), Calories 162.7 kcal, Carbohydrate 10.52 g, Protein 4.7 g, Fat 11.96 g, SaturatedFat 5.76 g, Cholesterol 40.92 mg, Sodium 143.58 mg, Fiber 4.51 g, Sugar 3.54 g
COCONUT FLOUR LOW-CARB ZUCCHINI BREAD RECIPE
A super easy recipe for coconut flour low-carb zucchini bread. A sweet low-carb baking recipe that can easily be made as a loaf, muffins or mini cupcakes. Serve with cream cheese frosting for a real special treat.
Provided by Libby Jenkinson
Categories Baking
Time 50m
Number Of Ingredients 10
Steps:
- Place all the dry ingredients in a large mixing bowl. Stir gently.
- Add the vanilla, eggs, grated/shredded zucchini and walnuts (optional). Stir gently.
- Place into a lined loaf tin or silicon loaf tin, and bake at 180C/350F. Cooking times seems to vary considerably with this recipe. Depending on your oven, the feedback I am getting from reader's is that it may take anywhere between for 20-40 minutes. Always test the bread. You will know when it is cooked when a knife comes out clean when pushed into the centre.
Nutrition Facts : Calories 41 kcal, Carbohydrate 2.7 g, Protein 2.5 g, Fat 2.1 g, Fiber 1.4 g, Sugar 0.7 g, ServingSize 1 serving
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- Prep: Grate the zucchini, place it into a colander and mix it with the 1/4 teaspoon of salt. Let it sit while you gather the rest of the ingredients. Chop the walnuts if using. Preheat the oven to 350F and place rack into the lower third. Butter a loaf pan and cut a piece of parchment just wide enough for it to cover the bottom and have the excess hang over the long sides of the pan. Mine was a vintage size 7x3 inch.
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- Mix: Mix the ingredients thoroughly with a hand mixer. Pour/spoon the thick batter into the prepared pan and level out with the back of the spoon or a spatula. Lift the pan a few inches off of the counter and let it fall. Do this a few times to knock out the large air bubbles.
- Bake: Bake for 45-60 minutes. Cover the loaf with a piece of foil half way through baking to prevent burning. (IF USING A BIGGER PAN than I, the loaf will be shorter and will not take as long to bake. If using a glass loaf pan, decrease the oven temp 25 degrees.)
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