You may have noticed that I’ve been posting several autumn-inspired dessert recipes lately. This is not a mistake. This low carb zucchini bread recipe was definitely not a mistake either.
I promise, I haven’t given into my unruly sweet tooth. I actually made this low carb zucchini bread recipe as a test for Thanksgiving.
My little guy wants his family to come to our house for Thanksgiving and since I’m still trying hard to help him feel at home in this new house, I figured it was a great way to create some good memories here for him.
But if I’m going to do this, I want it to be all low carb. I’ll have some higher carb dishes that people are expecting, like mashed potatoes. But I want to be able to eat a completely low carb meal on Thanksgiving day. I want all the low carb fixings to be at the table so I don’t have to pine away for the mashed potatoes that everyone will be devouring. There are few things worse for me than that feeling like I’m missing out on something super tasty. So that means, I have to make sure I have all the fixings for a low carb meal.
I’m thinking this zucchini bread is definitely going to make an appearance. Maybe with a little bit of low carb whipped cream to top it off with. I’ll serve it, along with my low carb pumpkin pie, low carb pecan pie, low carb chocolate pie and some coffee. That should complete the dessert portion of the holiday dinner for 8 people.
Phew! At least something is planned out in advance!!
I should mention that this is not a sickeningly sweet, sweet bread. I tend to like my desserts with a little less sweetness than most desserts are prepared with these days. If you are really looking for that super sweet zucchini bread, I highly recommend an extra 1/4 cup of low carb sweetener. But this bread definitely is sweet. Just not overly so.
YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
LOW CARB ZUCCHINI BREAD RECIPE:
Zucchini bread has never been better. And by better, I mean both tasty AND low carb!!
- 1 1/2 cups find-ground almond flour (amazon affiliate link)
- 1/2 cup granular low carb sweetener (I used xylitol)
- 1 tbsp. baking powder
- 2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/2 cup pecan pieces
- 1/4 tsp. salt
- 6 large eggs
- 1/2 cup coconut oil (a scant 1/2 cup)
- 1 tbsp. lemon zest
- 1/2 tsp. pure liquid stevia
- 1 cup grated zucchini
Preheat oven to 350 F.
Mix all ingredients together in a medium to large mixing bowl.
Line a standard loaf pan with parchment paper and pour the batter into the pan.
Bake for approximately 50-60 minutes, or until a knife inserted into the middle pulls out clean.
Cool completely before slicing (unless you want to enjoy this with a pat of butter, in that case, slice it warm!).