Low Carb Zucchini Bread - 3 Net Carbs/Slice

Healthy Low-Carb Zucchini Bread

(Makes 2 loaves, 14 slices per loaf, about 3 net carbs/slice)

 

2 cups shredded zucchini (5 net carbs)

1 cup chopped walnuts (8 net carbs)

1 cup almond flour (4 net carbs)

1 cup flax meal (2 net carbs)

1 cup vital wheat gluten (16 net carbs)

3 t. cinnamon (5 net carbs)

2 tablespoons baking soda (0 net carbs)

2 tablespoons baking powder (0 net carbs)

1 cup vegetable oil (0 net carbs)

3 eggs (1.5 carbs)

1 cup Splenda (24 net carbs)

1 cup erythritol crystals (10 net carbs)

4 tablespoons vanilla (0 net carbs)

(Total Net Carbs = 75.5) (Carbs per loaf = 37.75) (About 14 slices per loaf = about 3 net carbs per slice)

(Actual figure was 2.696428571428571428571, etc.)

 

Shred two cups of peeled zucchini. Add a cup of chopped walnuts on top and put aside.

 

Whisk the almond flour, flax meal, vital wheat gluten, baking soda, baking powder and cinnamon together and put aside.

 

Whisk one cup of vegetable oil into three eggs until emulsified. Whisk in one cup of erythritol crystals and one cup of Splenda and stir until blended. Blend in vanilla.

 

Add dry ingredients and fold together with spatula until well blended. Fold in zucchini and walnuts until well blended.

 

Line two bread pans with parchment paper and divide the bread mixture between the two.

Bake at 350 degrees for 40 – 50 minutes. Loaves are done when they are a dark, rich brown color and firm to the touch.

Remove from pan by lifting out the parchment paper. Peel paper away and cool on wire racks.

 

Notes: I live in an area where vital wheat gluten, erythritol crystals, flax meal, and almond flour are hard to come by and expensive if you can find them at all. I order the erythritol, vital wheat gluten and flax meal online (be sure to search for best prices because there can be a huge difference between vendors).

 

I make my own almond meal by buying whole almonds in the baking section of my supermarket and “grinding” them with the attachment that came with my immersion blender. You can also use your regular blender, or one of those mini choppers. Unlike a lot of recipes where parchment paper is a nice touch but not really that important, for this recipe, I strongly recommend it.

 

This recipe is amazingly flexible. Sometimes I’ve run out of either almond flour or flax meal and I just doubled whichever one I did have and it worked fine. I sometimes use some shredded apple in with or in place of the zucchini, but realize you will be altering the carb count slightly. If you want to splurge you can add one of those mini boxes of raisins, but be aware this will add about 6 carbs per loaf. Also, I often double the recipe to make four loaves since it freezes well.

 

Feel free to share and distribute this recipe.

Done