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!

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 225 ml (110 g) almond flour
  • ½ cup 125 ml (75 g) sesame seeds
  • 3 tbsp 3 tbsp (25 g) sunflower seeds
  • 2 tbsp 2 tbsp (15 g) ground psyllium husk powder
  • 1 tbsp 1 tbsp (8 g) coconut flour
  • 1 tbsp 1 tbsp Italian seasoning
  • 1½ tsp 1½ tsp (7 g) baking soda
  • ½ tsp ½ tsp salt
  • sea salt (optional)

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 flat bread pieces (1 piece / 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 with almond flour.

You might also like

11 comments

  1. Carol Harlan
    Can u substitute coconut flour for almond?
  2. 1 comment removed
  3. Gun
    How much coconut flour if you don't use almond flour? You can't replace it cup for cup.
  4. Natalie Hennessey
    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
    What if almond flour does not suit you... What's the substitute flour
  6. 1 comment removed
  7. Kristin Parker Team Diet Doctor
    Here is our guide to almond flour, which includes possible substitutions.
    https://www.dietdoctor.com/ingredients/almond-flour
  8. Rachel
    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. Kristin Parker Team Diet Doctor

    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
    Please advise what to use when allergic to seeds
    Reply: #11
  11. Kristin Parker Team Diet Doctor

    Please advise what to use when allergic to seeds

    There aren't good substitutes for the seeds. You could try omitting them.

  12. Dilpa
    I do not have ground psyllium husk. What can I substitute this with?
    Reply: #13
  13. Kristin Parker Team Diet Doctor

    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.

Leave a reply

Reply to comment #0 by