Follow our fantastic recipes @alowcarblowsugarlifestyle #ketohh
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Zucchini is one of those vegetables like cauliflower that proves to be extremely versatile and can be used in both sweet and savory recipes.
\nDeliciously healthy and simple to make Keto Zucchini Bread shows just how amazing and versatile zucchini can be.
\nThis delicious recipe is ideal for anyone trying to watch their carb or sugar intake and fits in with a keto eating plan. Because it has minimal impact on blood sugar levels it's great for diabetics as well.
\nI slice it and store it in zip lock bags so I have an instant healthy snack on hand.
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Serving Suggestions
\nTry a slice of Keto Zucchini Bread on its own for a simple snack or breakfast. Add a little smear of butter for variation, or try my favorite way of eating it by pan frying with butter and eating it hot from the pan. If you want to serve this as a cake, add some low carb cream cheese frosting and a scattering of chopped walnuts and you have a cake fit for any occasion.
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Olive Oil
\nAs with any cake recipe that features olive oil, make sure you use a light flavored extra virgin olive oil. Make sure that you don't use a processed “Light Olive Oil”, or you are going to be very disappointed with the flavors.
\nMy favorite oil to use in Australia is the Cobram Estate Extra Virgin Olive Oil in the mildest flavor. It works perfectly in baking cakes like this one because it is so mild in flavor. If you struggle to find a mild tasting olive oil, you can also switch the oil for melted butter.
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Prep Time:15 minutes
\nCook Time:1 hour
\nTotal Time:1 hour 15 minutes
\n\n\nIngredients
\n- 4 medium eggs
- ⅓ cup Extra Virgin Olive Oil (EVOO) light tasting or switch for melted butter
- 1 teaspoon vanilla extract
- 2 cups blanched almond meal/almond flour
- ⅓ cup coconut flour
- ¼ cup stevia blend /monk fruit blend/erythritol or alternative sweetener- adjust to taste
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoons ground nutmeg
- A pinch of salt
- 1 cup zucchini grated/shredded with liquid squeezed out (about 200 gms/7 oz)
- ⅓ cup walnuts chopped pecans or macadamias chopped-optional
Instructions
Cake Method
- Preheat a fan forced oven 155 C/310 F fan forced.
- Beat the eggs with a hand mixer for approximately 2 minutes or until light and frothy. Add the EVOO (oil) and vanilla extract and continue to beat until combined. Add all of the dry ingredients, including the almond flour, coconut flour, sweetener, baking powder, cinnamon, nutmeg and a pinch of salt. Mix until really well combined, especially the baking powder.
- Squeeze the liquid out of the zucchini using a cloth or paper towel. Fold the zucchini and the chopped walnuts through the batter. Stirring until well combined
- Pour the batter into evenly into a lined 9" x 5" inch loaf pan and bake for approximately 55-60 minutes or until a skewer inserted into the centre of the bread pulls out clean but is still moist.
- Allow the bread to cool for approximately 10 minutes in the pan.
- Bread can be sliced once completely cool.
