Low carb zucchini ciabatta

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!
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.

  1. Preheat the oven to 400°F (200°C). Rinse the zucchini but don't peel. Finely shred and squeeze out excess liquid.
  2. 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.
  3. Shape elongated flatbread pieces (1 piece per serving) with oily hands. Place on a baking sheet lined with parchment paper. Sprinkle with sea salt.
  4. 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 it with almond flour.

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30 comments

  1. 1
    Carol Harlan
    April 14 2019
    Can u substitute coconut flour for almond?
  2. 1 comment removed
  3. 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. 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. 5
    Annie
    April 14 2019
    What if almond flour does not suit you... What's the substitute flour
  6. 1 comment removed
  7. 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. 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. 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. 10
    Karien
    April 17 2019
    Please advise what to use when allergic to seeds
    Reply: #11
  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. 12
    Dilpa
    May 14 2019
    I do not have ground psyllium husk. What can I substitute this with?
    Reply: #13
  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. 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?
  15. 1 comment removed
  16. 16
    Laura
    September 5 2019
    baking powder or baking soda?
  17. 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. 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. 19
    marizesahd
    May 21 2020
    Best recipe EVER! We LOVE it! ❤️
  20. 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. 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. 22
    Heather
    March 12 2021
    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. 23
    Angela Day
    March 31 2021
    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. 24
    Reply to comment #23 by Angela Day
    Kristin Parker Team Diet Doctor
    March 31 2021

    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. 25
    G
    May 3 2021
    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. 26
    Reply to comment #25 by G
    Crystal Pullen Team Diet Doctor
    May 3 2021

    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. 27
    Arlene
    July 8 2021
    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.
  28. 28
    Toni M. Becker
    September 7 2021
    Oh my! Sorry you are getting so hammered on here. Who wants to offer a recipe when the sharks lie in wait. Truly, it is hard to create a substitute for the yummy breads we long for, but kudos to the ones trying to figure it out. I'm not that person, for sure! I'll try any recipe to try to make healthier choices. My question for this recipe is how "fluffy" is fluffy for the eggs? I liked the flavor and the seed texture, but it doesn't look like the pictures of the ciabatta. I wonder if I didn't whip the eggs fluffy enough.
  29. 29
    Ruth
    September 24 2021
    Why are mine grey? Taste is ok and texture is not bad but the colour looked nothing like the picture.
    Reply: #30
  30. 30
    Reply to comment #29 by Ruth
    Kristin Parker Team Diet Doctor
    September 24 2021

    Why are mine grey? Taste is ok and texture is not bad but the colour looked nothing like the picture.

    That could be due to your brand of psyllium, especially if it's a darker color.

  31. 31
    Caroline
    December 23 2021
    Is there an error in the nutritional info? It says Total Carbs = 14g, Fiber = 12g, and Net Carbs = 7g. That math doesn't work if, as we've learned here, Net Carbs = Total Carbs - Fiber. Am I missing something?
  32. 32
    Debi
    February 18 2022
    Do they freeze well? Or keep in the fridge for how long? I'm just making a batch of two to try them out and I am hoping they will be as good as yours look in the photo.
    Reply: #33
  33. 33
    Reply to comment #32 by Debi
    Kristin Parker Team Diet Doctor
    February 18 2022

    Do they freeze well? Or keep in the fridge for how long? I'm just making a batch of two to try them out and I am hoping they will be as good as yours look in the photo.

    Most of our bread recipes will freeze or refrigerate well. A lot of people like to toast them to warm them back up when they're ready to serve the bread.

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