APPLE ZUCCHINI BREAD

 




APPLE ZUCCHINI BREAD

 

A delicious twist on traditional sugar-free zucchini bread recipe; 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 doing low-Carb. 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!

 

This is a very easy recipe to make other than grating the zucchini and apple.  If you have a food processor then I will recommend you to use that instead of grating by hand. Other than that this recipe is fantastic because it is only 4.4 grams of carbs, so this is the perfect way to get some sweetness without the guilt and trust me you won't notice it is low carb and sugar-free.

 

 

Ingredients:

21/2 cups Gluten-Free Bake Mix 2, OR (625 mL)

  Grain-Free, GF Bake Mix, OR Keto Grain-Free GF Bake Mix

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 Large 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 or Coconut 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)

  (optional) OR Sugar-Free Chocolate Chips

 

 

Cooking Instructions:


Preheat the oven to 350°F (180°C).

 

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

 

In a food processor or in a bowl with a mixer, combine the wet ingredients in a food processor, 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, Transfer the batter to a loaf pan and Bake for 45 minutes or so, After 25 minutes of baking cover the loaf with aluminum foil so it doesn't burn, keep checking after 40 minutes. When a dinner knife inserted in the loaf comes out clean, it's ready. Let the bread cool for a few minutes before eating as the bread could crumble while still hot.

 

A great way of eating this delicious bread is by spreading some real butter on it and a cup of coffee in the morning as breakfast if you're not into a big meal first thing in the morning.

 

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.  

 

Prep time: 40 - 50 minutes.

 

Nutritional Content:

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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