A delicious twist on traditional zucchini bread; only 1/2 cup grated apple is added to this flavorful, moist bread. It freezes well. Sometimes we think apple, pear or banana bread is completely off the table for us low-carbers.  It is, however, true that a little goes a long way and we can bake and have fun like in the old high-carb days, and chances are you won’t miss those days at all, as often the low-carb muffins and breads made with my bake mix have a better texture and have more flavor.  Think about it…white flour tastes like sawdust, whereas the bake mix is flavorful with its mix of almond flour, oat flour and coconut flour.  Did you know oats/oat flour have now officially been declared a Paleo option? CLICK HERE!

11/2  tsp baking soda (7 mL)
1 tsp cinnamon (5 mL)
1/2  tsp nutmeg (2 mL)
1/2  tsp baking powder (2 mL)
3 eggs
1 cup grated unpeeled zucchini (250 mL)
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 ml)
1/2  cup grated peeled apple (125 mL)
1/2  cup light-tasting olive oil (125 mL)
1/3  cup granulated erythritol (75 mL)
2 tsp vanilla extract (10 mL)
11/2  tsp unflavored gelatin (7 mL)
3/4  cup chopped pecans, OR walnuts (175 mL)

Preheat the oven to 350°F (180°C).

In medium bowl, combine Gluten-Free Bake Mix 2, OR alternative, baking soda, cinnamon, nutmeg and baking powder.

In food processor or in bowl with mixer, process eggs, grated zucchini, liquid sweetener, grated apple, olive oil, liquid sweetener, erythritol, vanilla extract and gelatin.  Add dry ingredients; process until well combined.  Stir in chopped pecans, or walnuts, if desired.  Bake 45 minutes or so....keep checking after 40 minutes.  When a dinner knife inserted in the loaf comes out clean, it's ready.

Helpful Hints:  If desired, you don’t have to process the zucchini and apple into the batter, but simply stir into the batter at the end.  However, doing it the way I have makes the zucchini imperceptible in the loaf and that might help fool some people who don’t like the idea of zucchini in baked goods.  I didn’t use the nuts in my bread, mainly because I am not a huge fan of nuts in breads and muffins, however, it is an option for those who do like the idea.  

Yield:  18 slices
1 slice/Keto Bake Mix
141.8 calories
3.6 g protein
11.8 g fat
0.2 g fiber
4.4 g net carbs/3.4 g net carbs



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