Wednesday, September 18, 2013

FABULOUS ZUCCHINI BREAD




ZUCCHINI BREAD
This zucchini bread requires no cream cheese frosting.  It’s great at room temperature or chilled spread with my healthy, spreadable Butter (click for recipe).  My son’s girlfriend, Raquel, (his wife now!) loved this zucchini bread and chose it preferentially over other baking I had on hand.  

11/2  tsp cinnamon (7 mL)
1/tsp salt (2 mL)
1/tsp baking soda (2 mL)
1/tsp baking powder (2 mL)
3 eggs
11/cups grated zucchini, divided (375 mL)
Liquid sweetener (sucralose or stevia) to equal 3/4  cup sugar (175 mL)
1/cup olive oil (125 mL)
1/cupgranulated erythritol (75 mL)
1 tsp unflavored gelatin (5 mL)
  (you can use Knox gelatin too)
11/tsp vanilla extract (7 mL)

Preheat oven to 325°F (160°C).

In medium bowl, combine Gluten-Free Bake Mix 2, (OR alternative grain-free bake mix) cinnamon, salt, baking soda and baking powder.

In food processor, combine eggs, 1 cup (250 mL) grated zucchini, liquid sweetener, olive oil, erythritol, gelatin and vanilla extract; process.  Add dry ingredients and process.  Stir in remaining 1/2 cup (125 mL) grated zucchini.  Scrape batter into well-greased and “floured” (use a tiny amount of bake mix) 8 x 4-inch (1.5 L) nonstick loaf pan.  Bake 1 hour and if it is still too moist, switch off the oven and leave the loaf inside for a further 10 minutes.  Allow to cool 20 minutes, before removing (loosen all sides properly) and place on a cake rack to cool completely.

Helpful Hints:  If desired, stir 1/cup (125 mL) chopped walnuts into the batter.  A good nonstick pan is required.  Low-carb loaves (or any loaves really) can stick to an old pan.  If your pan is old, then layer it with parchment paper (first grease the pan so that the parchment adheres and if you make high sides, you can simply lift the loaf out of the pan once baked - easy peasy!), or even tin foil.  

Yield:  16 to 18 slices
16/18 slices, 1 per serving
135.3/120.2 calories
4.1/3.6 g protein
11.6/10.3 g fat
2.9/2.7 g net carbs



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