Recipe: Zucchini Bread (Lower Carb)
It's hard to be a bread lover when you are eating a low-carb, low-sugar diet. Last week I reviewed a favorite recipe from a while back and tried to alter it to be a little closer to my current diet. I was pleasantly surprised at the results. Here's how I did it.
2 c. almond flour (replaces 2 c. all-purpose flour)
3/4 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. all spice (optional)
1 c. Splenda (replaces 1 c. sugar)
2/3 c. butter (replaces 2/3 c. vegetable oil)
1 1/3 c. grated zucchini (peeled first)
3/4 tsp. lemon juice
2/3 c. chopped pecans
2/3 c. raisins
Preheat oven to 350 degrees and grease a 9 x 5 x 3" loaf pan
Mix dry ingredients except Splenda. Beat eggs and Splenda for 2 minutes. Add melted butter and beat additional 2 minutes. Add lemon juice, dry ingredients and grated zucchini.
Stir in chopped pecans and raisins.
Pour mixture into greased loaf pan and bake 1 hour, 15 minutes.
Check with toothpick to see if center is baked. Cool 10 minutes and remove from pan.
Everything worked really well. Almond flour can sometimes need more egg to bind, but the 3 eggs in the recipe seemed to do just fine. I especially liked the substitution of butter instead of vegetable oil. Sometimes zucchini bread gets dry and I would eat it with butter anyway. By using butter in the recipe, every slide is moist and buttery.
I checked the nutrition information with VeryWell Fit which provides nutrition information for your recipes. It's not a recipe I can eat everyday, and I won't suggest this is keto, but overall it's not bad. This recipe is on the left and the original recipe with flour, sugar and vegetable oil is on the right.