Low Carb Zucchini Bread
LOW CARB ZUCCHINI BREAD
Copyright: Helen Sherburne
If baked in one 9" loaf pan, figure about 21 carbs per slice
(12 slices per loaf)
If baked in two 8" loaf pans, figure about 10 - 12 carbs per slice
Fills 4 SMALL loaf pans perfectly to use as gifts or?
Beat well:
1 whole egg + 3 egg whites
Beat in:
1/2 cup oil
1/2 cup unsweetened applesauce
3 tsp Vanilla Extract
Stir in:
2 cups, packed, grated zucchini, unpeeled
Mix together & stir in JUST until moistened:
1/2 cup whole wheat flour
1 1/2 cups whole wheat pastry flour
3 tsp cinnamon
1/4 tsp ground cloves
1 tsp baking powder
1 1/2 tsp baking soda
2 tsp Vital Wheat Gluten (can be omitted, but helps with rising in whole grain flour recipes.)
Stir in last:
1/2 cup chopped walnuts
Sweetener to equal about 3/4 cup total
(I mix Xylitol and Brown Sugar Twin to equal 2/3 cup, along with about 6-8 drops of liquid Stevia) ( OR use a scant 1 tsp of Stevia powder instead of the 3/4 cup of other sweeteners)
Pour into loaf pans sprayed with non-stick cooking spray.
Bake at 325º 40 to 45 minutes...don't over bake!
Cool 10 minutes in pan, then remove to wire racks to finish cooling before wrapping. IF there's any left, can be stored in the fridge for a week, or frozen.
(Baked goods with artificial sweeteners take less time to bake. The above time is correct for this recipe using sweeteners. Smaller pans will cook quicker, so be sure to check them sooner.)