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ZUCCHINI SPICE BREAD
We finished this bread in less than a day! Great to have alongside a nice cup of tea or coffee. You can get away with adding 1/4 cup
(60 mL) less grated zucchini as that is what the original high-carb
recipe used. I preferred this bread once completely cooled to room
temperature. Then I could not get enough of this delicious loaf. Great
use of zucchini.
This is a
lovely zucchini bread for the Fall - loaded with warm spices such as
cinnamon, nutmeg and cloves. If desired you could add a teaspoon ground
ginger. Delicious!
The batter is thick and moist. The flavors are the warm flavors of Fall. You can add nuts to the loaf, but I prefer it plain for this zucchini bread recipe. More often than not a zucchini bread calls for 1 cup vegetable oil, but I cut that by half, and I use light olive oil, which is healthier than most vegetable oils. The moisture that the zucchini lends to this loaf is delightful. It could in a pinch serve as dessert, but then I would be inclined to add a frosting. People often add raisins, but that is too high-carb. You could add chocolate chips instead - either half a cup in the bread or 1/4 cup on top before baking.
You can double this recipe and pour batter into prepared loaf pans.
INGREDIENTS:
3 eggs
1/2 cup light olive oil (125 mL)
1/4 cup granulated sweetener of choice, OR (60 mL)
2 tbsp coconut oil (30 mL)
1 tsp unflavored gelatin (5 mL)
1 tbsp vanilla extract (15 mL)
13/4 cups Low-Carb Gluten-Free Bake Mix 2, (425 mL)
11/2 tsp cinnamon (7 mL)
1 tsp baking powder (5 mL)
1/2 tsp baking soda (2 mL)
3/4 tsp nutmeg (3 mL)
1/4 tsp ground ginger (1 mL)
1/4 tsp salt (1 mL)
1/8 tsp ground cloves (0.5 mL)
2 cups finely grated zucchini (500 mL)
INSTRUCTIONS:
Preheat the oven to 350°F (180°C).
In
bowl with mixer or in food processor, combine eggs, liquid sweetener,
olive oil, granulated sweetener, coconut oil, vanilla extract and
gelatin; process.
In large bowl, combine and mix well
Gluten-Free Bake Mix 2, cinnamon, baking powder, baking soda, nutmeg,
ginger, salt and cloves. Add to wet ingredients; process. Stir in
zucchini. Spread evenly in well-greased nonstick 8 x 4-inch (20 x 10
cm) loaf pan (if pan is old, line with parchment paper or foil and keep
the sides high, so that you can simply lift the baked loaf out of the
pan with ease – cut down with a scissors at corners to make it fit).
Bake 45 to 55 minutes, or until cake tester or dinner knife or
toothpick comes out clean.
Cool in pan on wire rack. Loosen edges with
a knife and try to maneuver the knife underneath the loaf a bit in
places and then invert (if you haven’t used parchment paper). Cool
completely before slicing and enjoy with butter, if desired.
Yield: 18 slices
1
slice
133.2
calories
3.0
g protein
11.9
g fat
0.2 g fiber
2.9
g net carbs
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