Low-Carb Zucchini Bread

3 Reviews
67% would make this recipe again

This low-carb bread goes well with cheese

Preparation : 20 min Cooking : 1 h Standing : 30 min Cooking Dish : 1 standard loaf pan (30x11x7cm) or (24x13x7cm)
260 calories/serving
  • Can be done in advance
  • Can be frozen
  • Easy
  • Gluten Free
  • Lactose Free
  • Halal
  • Kosher
  • Vegetarian

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.

Remarks

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 (60g)

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 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : ¼ serving
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 ¼ servings

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Magnesium, Manganese, Vitamin E
Good source of  :
Copper, Phosphorus
Source of  :
Calcium, Fibre, Folacin, Iron, Niacin, Omega-3, Omega-6, Pantothenic Acid, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin K, Zinc
Low  :
Sodium

DIABETES Exchange

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

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Members' Reviews

3 Reviews (2 with rating only ) 67% would make this recipe again
MilkyDay
september 14, 2018 | I would make this recipe again

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

Useful 0

This recipe is in the following categories

Nuts | Bread | Vegetarian | Source of Omega-3 | Halal | Kosher | Low Sodium | Bake

Top Reviews

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

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

Useful 0