Low Carb and Sugar Free Zucchini Trifle? YES! Zucchini BREAD Trifle! With cream cheese frosting and whipped cream

I had this on my Instagram Story and planned on putting the recipe here but... life.  So this morning I'm finally putting the photos up!

When and if you say you made a 'zucchini trifle' it probably wouldn't sound all that great to a lot of a people (I'm guessing).  But what if you say "Zucchini Bread Trifle with Cream Cheese Whipped Cream" or something like that?  So, basically it's a yummy zucchini bread with cream cheese frosting but made into a dessert.

This really doesn't need a recipe... as you just throw it together with your favorite zucchini bread recipe, your favorite cream cheese frosting recipe and some vanilla whipped cream.  This can be low carb and sugar free or not.

I made this one low carb and sugar free using a typical zucchini bread recipe but just substituting almond flour and whey protein powder along with the natural sweetener instead of flour and sugar.

3 eggs
1/4 c butter
2/3 c sweetener of your choice (I used Lakanto this time, which is erythritol & monk fruit)
1 3/4 c almond flour
1/4 c unflavored or vanilla whey protein powder, or oat fiber or a tablespoon of coconut flour
1 t vanilla
1/2 t baking powder
1/2 t baking soda
1 t cinnamon
1/4 - 1/2 t ginger
1/2 t salt
Shredded zucchini - about a cup (I use a 'handful')
Optional - walnuts

I made 2 loaves - one with nuts and one without.  The 'nut' version tended to be a little more crumbly than the 'without' - probably because I used too many nuts!  Ha ha.  So keep the nuts to about 1/2 cup I think. 

Mix the butter and eggs and sweetener with the vanilla.  Add the dry ingredients, mix and then stir in the zucchini.  Pour into a parchment lined and greased loaf pan/bread pan (9X5) and bake at 325-350 degrees for about an hour.  The temperature and and length of time depends on your oven and how dark your pan is.  Anything between 45-65 minutes until it's done in the middle and no longer battery. Let it cool in the pan for about 10-12 minutes before you turn it out to cool completely. 

As it cools mix up a basic cream cheese frosting

I used about;
2 T butter
4 T cream cheese
1 c granulated sweetener (I used Swerve Confectioner's this time)
1 T heavy cream or almond milk
1 t vanilla

Whip about 2 cups heavy cream until it forms soft peaks in a large mixing bowl, add the cream cheese frosting and keep whipping until it's blended and whipped to stiff peaks.  Taste.  See if it's the level of vanilla and sweetness you want.  Add some cream cheese, vanilla, dash of salt, whatever you wish.

Layer the whipped cream mixture and the cut or crumbled up cold zucchini bread in a glass bowl (or any container really, glass bowls are just traditional for trifles to show off the layers). I crumbled the last of the zucchini bread on top. 

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