10/30/19

From my Instagram Story Today: Low Carb & Sugar Free Zucchini Bread



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For those who saw these photos on my Instagram story today, I'm rushing to get these posted and the recipe typed out before a 3 year old and 1 year old wake up from naps.  Well, strike that.  The 1 year old just babbled a bit so I know he's up but he (SHOULD) hopefully go back to sleep because darnit, I have about 30 minutes left of naptime and I want EVERY. SECOND. OF. IT.  (please?).

If there is a recipe that I think any 6 or 7 year old child who is interested in baking could and should make, this might be it.  Things with zucchini in them tend to be really easy, quick and no-fail recipes.  The chocolate zucchini bread or zucchini muffins (just search for them in the search box to the right or at the top of the page) are good options and this is too.  Now, this one is wheat-free, low carb and sugar free.  But it's really just replacing regular all purpose flour with almond flour/coconut flour and whey protein powder.  And the white sugar with a natural sweetener alternative.

I've been making zucchini breads for about 30 years now, and I'd have to say about the only way they won't turn out is if they are under baked.  As with almost any quick-bread, it's better to slightly overbake it than to underbake and have it gooey and undone in the center.   Make sure the center is 'done', fairly firm, and doesn't jiggle and sink before you take it out of the oven.

This will make 2 loaves.  Use a regular 9X4" bread pan, lined with parchment and lightly greased.


Zucchini Bread

1 c scooped almond flour, not packed down
3/4 c good quality coconut flour
1/4 c unflavored or vanilla flavored whey protein powder
(You can skip the whey protein and use a full cup coconut flour if that's what you have)
2 T baking powder
1 c - 1 1/4 c sweeteners (I like to mix at least 2 granular natural sweeteners for best flavor)
4 eggs
2/3 c melted butter
2/3 c sour cream
2 t vanilla
3 t cinnamon
1/2 t sea salt
2 c shredded zucchini

Mix all the ingredients with a wood spoon or spatula until moistened and well mixed.  Separate into two prepared loaf pans and bake in a preheated oven at 350 for approximately 1 hour until done.  Remove and let cool about 20 minutes in the pan before removing and pulling away from the parchment paper too cool completely.  I like to wrap all my quick breads (pumpkin, zucchini, banana breads)  in plastic wrap as soon as they are mostly cool, then wrap in foil, and place in the freezer for 24 hours.  After that either they stay stored there until I need them, or I remove them and thaw to serve.  I keep mine in the refrigerator because I like cool breads personally and just don't like quick breads at room temperature.





 




























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