September 30 2020 recipe by Andreas Domeij![Andreas Domeij]()
, photo by Naomi Sherman![Naomi Sherman]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Bread
, photo by Naomi Sherman
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Bread Low-carb zucchini bread
Savory and moist, with just a hint of cheese, this nutty, low-carb zucchini bread will become a favorite way to use this versatile veggie. It's full of fiber, nutrients, and plain-old goodness, and it only has 1 gram of carbs per slice.
USMetric
servingservings
Ingredients
- 14 oz. 400 g zucchini, shredded
- 6 6 eggeggs
- 1 cup (4 oz.) 240 ml (120 g) shredded cheese
- ½ cup (2 oz.) 120 ml (55 g) almond flour
- ¼ cup (1¼ oz.) 60 ml (35 g) sunflower seeds
- 2 tbsp 2 tbsp ground psyllium husk powder
- 2 tsp 2 tsp baking powder
- ½ tsp ½ tsp salt
- 1 tsp 1 tsp paprika powder (optional)
- 1 tsp 1 tsp dried rosemary (optional)
- poppy seeds, for topping
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Making low carb simple
Instructions
- Preheat the oven to 350°F (180°C).
- Rinse the zucchini but don't peel. Finely shred and firmly squeeze out excess liquid from the zucchini using a cheesecloth or a clean kitchen towel.
- In a medium-sized bowl, beat the eggs until fluffy and stir in shredded zucchini and shredded cheese.
- Add the rest of the ingredients. Combine to a smooth batter.
- Place the batter in a loaf pan 9 x 5" (23 x 13 cm) lined with parchment paper. Sprinkle the bread with poppy seeds.
- Bake in the oven for 50 minutes. Let cool on the rack for at least 30 minutes. Cut in slices and enjoy with butter or your favorite low-carb spread.
The loaf is baked at a lower temperature for a much longer time.
One loaf will yield 20 servings.
If you’re allergic or don’t like nutty flavor of almonds, you can replace it with coconut flour but not in equal amounts. 1 cup of almond flour can be substituted for ⅓ cup of coconut flour. You might also need to add additional eggs.
Great! Thanks for your feedback!
Oh, no! So sorry to hear that!
Next time I will have to add more almond flour and psyllium husk and bake it for longer at a lower temperature.
"30 servings" made 15 slices
Bake time is important for low carb baked goods as is letting it cool before slicing. Low carb baked goods tend to hold up better to slicing after sufficient cooling.
Cheddar or a blend of cheeses will work well here. You might even spice it up with pepper jack.
Yes, that's correct!
It will keep in the refrigerator for up to 5 days. It will freeze well if you slice it and freeze with bits of parchment or wax paper between slices.
It's possible! You may want to check the ingredients.
Amazing recipe you've presented. Would you happen to know of an alternative to the cheese? Im not vegan, Im just on an anti-parisitic diet (candida diet of sorts) and apart of this diet is the removal of dairy products. I would also never consume the non dairy cheese found in stores due to the high content of GMOs (not all but most I have found included genetically modified organisms).
Really hope to hear back from you soon, any suggestions you have is greatly appreciated.
Thankyou!
Hi, Jay! There isn't a good substitution for the cheese, however, you may want to check out our collection of dairy-free recipes! https://www.dietdoctor.com/low-carb/recipes/dairy-free