Low-Carb Zucchini Bread

12 Reviews
92% would make this recipe again

This low-carb bread goes well with cheese

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Preparation : 20 min Cooking : 1 h Standing : 30 min Cooking Dish : standard loaf pan (30x11x7cm) or (24x13x7cm)
260 calories/serving

Ingredients

3 eggs size large
1/2 cup olive oil 125 mL
2 3/4 cups almond meal 280 g
1/2 tbsp baking powder 4 g
2 tsp dried oregano 1 g
1 pinch nutmeg
1/4 tsp salt 1 g
1 zucchini, unpeeled, shredded 130 g
1/2 cup walnuts, chopped 50 g

Before you start

A hand-held or stand mixer will make things easier for this recipe.

Method

  1. Preheat the oven to 175°C/350°F. Generously oil a loaf pan.
  2. Beat together the eggs and oil in a large bowl.
  3. Sift together the almond flour, baking powder, oregano, nutmeg, and salt into another bowl. Fold the almond mixture into the egg-oil bowl, combining them gently but thoroughly. Stir in the nuts and zucchini.
  4. Pour the batter in the prepared loaf pan, spreading it evenly, then bake the bread in the middle of the oven until golden-brown about 60 min. Check with a toothpick or skewer to see if the bread is cooked through.
  5. Cool the bread 10 min in the pan, then remove it from the pan and let it cool on a wire rack for at least 30 min before slicing.

Observations

The zucchini bread, wrapped well in foil, will keep at room temperature for 1 week or frozen for 1 month.

Nutrition Facts Table

per 1 serving (60 g)

Amount

% Daily Value

Calories

260

Fat

25 g

38 %

Saturated 2.8 g
+ Trans 0 g

14 %

Cholesterol

50 mg

Sodium

80 mg

3 %

Carbohydrate

6 g

2 %

Fibre

3 g

11 %

Sugars

2 g

Net Carbs

3 g

Protein

7 g

Vitamin A

4 %

Vitamin C

3 %

Calcium

8 %

Iron

9 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 0
Meat and Alternatives 0
Fats 4 ½
More info
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Reviews

12 Reviews (11 with rating only) 92% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Nuts | Bread | Bake

Top Reviews

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MilkyDay
september 14, 2018 | I would make this recipe again

Not bad at all considering that this is a low-carb bread

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