Coconut Flour Low-Carb Zucchini Bread Recipe
By ditchthecarbs.com
A super easy recipe for coconut flour low-carb zucchini bread. A sweet low-carb baking recipe that can easily be made as a loaf, muffins or mini cupcakes. Serve with cream cheese frosting for a real special treat.
Servings: 15
NET Carbs: 1.3g
Protein: 2.5g
Fat: 2.1g
Ingredients
- 50 g (½ cups) coconut flour
- 1 teaspoon (1 teaspoon) baking powder
- 4 tablespoon (4 tablespoon) granulated sweetener, of choice or more to your taste
- ½ teaspoon (½ teaspoon) salt or to taste
- 1 teaspoon (1 teaspoon) ground cinnamon
- ¼ teaspoon (¼ teaspoon) ground nutmeg
- 1 teaspoon (1 teaspoon) vanilla extract
- 5 (5 ) eggs - medium
- 130 g (1 cups) grated/shredded zucchini (measure after squeezing out the water)
- 30 g (⅓ cup) walnut halves/pieces (optional)
Instructions
- Place all the dry ingredients in a large mixing bowl. Stir gently.
- Add the vanilla, eggs, grated/shredded zucchini and walnuts (optional). Stir gently.
- Place into a lined loaf tin or silicon loaf tin, and bake at 180C/350F. Cooking times seems to vary considerably with this recipe. Depending on your oven, the feedback I am getting from reader's is that it may take anywhere between for 20-40 minutes. Always test the bread. You will know when it is cooked when a knife comes out clean when pushed into the centre.
Calories: 41kcal | Total Carbohydrates: 2.7g | Protein: 2.5g | Fat: 2.1g | Fiber: 1.4g | Sugar: 0.7g | Vitamin C: 0.8mg | NET carbs: 1.3g