Low-carb zucchini ciabatta

Name: Low-carb zucchini ciabatta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 lb zucchini; 4 eggs; 1 cup almond flour; 1/2 cup sesame seeds; 3 tbsp sunflower seeds; 2 tbsp ground psyllium husk powder; 1 tbsp coconut flour; 1 tbsp Italian seasoning; 1 1/2 tsp baking powder; 1/2 tsp salt; sea salt (optional)

Let's talk about bread. This juicy ciabatta is perfect as a sandwich bread with different toppings. It's low carb and gluten free, just how we like it!

April 1 2019 recipe by , photo by , nutritional review by in Recipes, Bread

Low-carb zucchini ciabatta

Let's talk about bread. This juicy ciabatta is perfect as a sandwich bread with different toppings. It's low carb and gluten free, just how we like it!

USMetric

4 servingservings

Ingredients

1 lb 450 g zucchini
4 4 eggeggs
1 cup (4 oz.) 240 ml (110 g) almond flour
½ cup (2½ oz.) 120 ml (75 g) sesame seeds
3 tbsp 3 tbsp sunflower seeds
2 tbsp 2 tbsp ground psyllium husk powder
1 tbsp 1 tbsp coconut flour
1 tbsp 1 tbsp Italian seasoning
1½ tsp 1½ tsp baking powder
½ tsp ½ tsp salt
sea salt (optional)

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Instructions

Instructions are for 4 servings. Please modify as needed.

Preheat the oven to 400°F (200°C). Rinse the zucchini but don't peel. Finely shred and squeeze out excess liquid.
Beat eggs until fluffy and stir in shredded zucchini. Mix all dry ingredients in a separate bowl and pour into the egg batter. Stir and allow to rest for 10 minutes.
Shape elongated flat bread pieces (1 piece / serving) with oily hands. Place on a baking sheet lined with parchment paper. Sprinkle with sea salt.
Bake in the oven for 15-20 minutes. Let cool on the rack for a while. Cut horizontally and enjoy with your favorite toppings.

Tip

For extra flavor, sprinkle with grated parmesan instead of sea salt. If you don't have coconut flour, you can substitute with almond flour.

24 comments

1
Carol Harlan
April 14 2019
Can u substitute coconut flour for almond?
1 comment removed
3
Gun
April 14 2019
How much coconut flour if you don't use almond flour? You can't replace it cup for cup.
4
Natalie Hennessey
April 14 2019
The recipe shows four servings total, so if you split your dough in to four servings, seven carbs per “bun”. If you split them into eight servings, each serving would be 3.5 carbs.
5
Annie
April 14 2019
What if almond flour does not suit you... What's the substitute flour
1 comment removed
7
Kristin Parker Team Diet Doctor
April 15 2019
Here is our guide to almond flour, which includes possible substitutions.
https://www.dietdoctor.com/ingredients/almond-flour
8
Rachel
April 15 2019
I am confused. Do prep the dough into slices and then bake in the oven individually, or do you make it into a bread shaped dough, cook as a whole and then slice afterwards - points 3 and 4 seem to contradict each other

Reply: #9
9
Reply to comment #8 by Rachel
Kristin Parker Team Diet Doctor
April 16 2019

I am confused. Do prep the dough into slices and then bake in the oven individually, or do you make it into a bread shaped dough, cook as a whole and then slice afterwards - points 3 and 4 seem to contradict each other

It's 2 separate steps. Shape into the elongated pieces, then bake and then slice in half length ways.
10
Karien
April 17 2019
Please advise what to use when allergic to seeds

Reply: #11
11
Reply to comment #10 by Karien
Kristin Parker Team Diet Doctor
April 18 2019

Please advise what to use when allergic to seeds

There aren't good substitutes for the seeds. You could try omitting them.
12
Dilpa
May 14 2019
I do not have ground psyllium husk. What can I substitute this with?

Reply: #13
13
Reply to comment #12 by Dilpa
Kristin Parker Team Diet Doctor
May 15 2019

I do not have ground psyllium husk. What can I substitute this with?

We have not tried a substitute for the psyllium in this recipe.
14
G
July 4 2019
The recipe calls for 1-1/2 t baking soda. That is a very large amount and there are not acidic ingredients for it to work with. Did you mean baking powder?
1 comment removed
16
Laura
September 5 2019
baking powder or baking soda?
17
Linda Hutson
September 18 2019
I made 12 smaller dinner rolls and brushed pesto on top before baking - delicious but any hints on storing and reheating?
18
Liane G
October 4 2019
Followed directions skeptically. Too much baking soda. Very inedible. Another member asked about this but comments did not ensue or were deleted. I wasted expensive ingredients on this. Please advise on baking powder vs baking soda. I rarely made quick breads in the past with more than a half teaspoon. This seems excessive and that was born out by the taste.
19
marizesahd
May 21 2020
Best recipe EVER! We LOVE it! ❤️
20
Angela Day
December 21 2020
I'd like to make this soon but would like to have the question of whether baking soda or powder is the intended ingredient before doing so. Thank you!

Reply: #21
21
Reply to comment #20 by Angela Day
Kristin Parker Team Diet Doctor
December 21 2020

I'd like to make this soon but would like to have the question of whether baking soda or powder is the intended ingredient before doing so. Thank you!

This recipe calls for baking soda.
22
Heather
March 12
This was really good. Nice bit of crunch with the sunflower seeds. The only thing I did differently was use toasted sesame seeds. Next time I will probably make them smaller. For lunch, I dipped the bun in some olive oil and pepper. Tonight I split the buns in half, pan fried in a little butter, and topped with a poached egg. Delicious and filling! I will make again
23
Angela Day
March 31
These are excellent with an avocado mash seasoned with salt, pepper, garlic powder, red pepper flakes, and a splash of lime juice.

Reply: #24
24
Reply to comment #23 by Angela Day
Kristin Parker Team Diet Doctor
March 31

These are excellent with an avocado mash seasoned with salt, pepper, garlic powder, red pepper flakes, and a splash of lime juice.

That does sound like a delicious accompaniment!
25
G
May 3
Error in recipe. Do not use 1-1/2 tsp baking soda. Instead use baking powder. Using baking soda (bicarbonate of soda) requires an acid in the batter to react with such as buttermilk or vinegar which this recipe does not have. In the U.S. "baking powder" is bicarbonate of soda premixed with a powdered acid, such as cream of tarter.

Is this a matter of products being called by different names in different countries/languages?

Reply: #26
26
Reply to comment #25 by G
Crystal Pullen Team Diet Doctor
May 3

Error in recipe. Do not use 1-1/2 tsp baking soda. Instead use baking powder. Using baking soda (bicarbonate of soda) requires an acid in the batter to react with such as buttermilk or vinegar which this recipe does not have. In the U.S. "baking powder" is bicarbonate of soda premixed with a powdered acid, such as cream of tarter.
Is this a matter of products being called by different names in different countries/languages?

Thank you for letting us know! The recipe has been updated to show baking powder.
27
Arlene
July 8
This recipe is a real winner! I just followed it precisely, but I'm looking forward to adapting it, trying new ingredients (maybe walnuts, pecans, or almonds, vanilla, cinnamon, ginger, perhaps a few low carb berries). The texture is very breadlike. For those without a kitchen scale (like me), I figure a pound of zucchini is 3-4 six-inch zucchinis (obviously fewer if the zucchini, like mine from the garden, are a bit longer). Don't skip the step of wringing out the moisture (I did it in a linen dish towel) or waiting 10 minutes for the flour to absorb the remaining moisture. I suspect those steps are crucial to getting the breadlike texture. Skip them and you may end up with a soggy mess.

Low-carb zucchini ciabatta

Low-carb zucchini ciabatta

Ingredients

Instructions

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