Spruce Goose
08-05-2009, 10:27 AM
Didn't find another thread with a recipe like this already listed.
My wife and I took a regular zucchini bread recipe recipe and tweaked it for low-carb.
2 Eggs
1/3 cup Vegetable Oil (we use canola oil)
1/2 cup Splenda
1 cup Zucchini -- Grated, Firmly Packed
1 teaspoon Vanilla
1/3 cup Almond Flour
1/3 cup Pecan Meal (didn't have so more Almond Flour here)
1 scoop Protein Powder
1/2 teaspoon Baking Powder
1 teaspoon Cinnamon
1/4 teaspoon Salt
Butter a loaf pan and dust the bottom with Splenda.
Mix all ingredients and pour into prepared loaf pan.
Sprinkle a bit of Splenda over the top.
Bake 60 minutes at 350 degrees.
We cut it into 12 slices. I think when we did the math it was 3-4 net carbs per slice (please double-check based on your ingredients). It was good hot out of the oven but I really enjoyed it cold after sitting in the fridge all night too.
My wife and I took a regular zucchini bread recipe recipe and tweaked it for low-carb.
2 Eggs
1/3 cup Vegetable Oil (we use canola oil)
1/2 cup Splenda
1 cup Zucchini -- Grated, Firmly Packed
1 teaspoon Vanilla
1/3 cup Almond Flour
1/3 cup Pecan Meal (didn't have so more Almond Flour here)
1 scoop Protein Powder
1/2 teaspoon Baking Powder
1 teaspoon Cinnamon
1/4 teaspoon Salt
Butter a loaf pan and dust the bottom with Splenda.
Mix all ingredients and pour into prepared loaf pan.
Sprinkle a bit of Splenda over the top.
Bake 60 minutes at 350 degrees.
We cut it into 12 slices. I think when we did the math it was 3-4 net carbs per slice (please double-check based on your ingredients). It was good hot out of the oven but I really enjoyed it cold after sitting in the fridge all night too.