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Old 07-02-2011, 06:57 PM   #1
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Zucchini Bread

Tis the season for zucchini bread. Any favorites before our gardens explode with these versatile veggies? thank you!!!!
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Old 07-02-2011, 09:17 PM   #2
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Before i started LCing it, every winter that was something i did! but i dont have LC friendly recipe but im out on the look out! i will let you know if i find one!

-BreeAnn
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Old 07-02-2011, 11:21 PM   #3
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Here's my chocolate zucchini bread. It's one my favorite baked goods ever! Hope you enjoy it, Tilly and BreeAnn. Thanks for reminding me of it. Tis the season.

http://www.lowcarbfriends.com/bbs/lo...ad-w-pics.html

Last edited by jacksmixedtape; 07-02-2011 at 11:23 PM..
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Old 07-02-2011, 11:27 PM   #4
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Quote:
Originally Posted by jacksmixedtape View Post
Here's my chocolate zucchini bread. It's one my favorite baked goods ever! Hope you enjoy it, Tilly and BreeAnn. Thanks for reminding me of it. Tis the season.

http://www.lowcarbfriends.com/bbs/lo...ad-w-pics.html
oh my goodness woman!! that looks and sounds amaizing and Very carb friendly! Thank you soo much! lol it look like i would have to slice and freeze! i dont think i would be able to trust myself around it! lol
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Old 07-03-2011, 05:04 AM   #5
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Quote:
Originally Posted by jacksmixedtape View Post
Here's my chocolate zucchini bread. It's one my favorite baked goods ever! Hope you enjoy it, Tilly and BreeAnn. Thanks for reminding me of it. Tis the season.

http://www.lowcarbfriends.com/bbs/lo...ad-w-pics.html
I have this one saved!!! It looks wonderful and will try it. This combines two of my daughters favorite things, zucchini bread AND chocolate, yum!
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Old 07-03-2011, 07:50 AM   #6
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Lauren's is wonderful.

Here is another one for your food arsenal. This one is delish too.

Got a bumper crop? ZUCCHINI BREAD!

--------------------------------------------------------------------------------

Zucchini Bread

3 ex-large or jumbo eggs (I only buy jumbo!)
2 cups equivalent sugar-type sweetener (in this case, I used 1 cup erythritol, 1 cup Brown Diabetisweet, and 1/4 cup equivalent liquid Splenda, but use what you like)
2 cups grated zucchini
1 tablespoon vanilla extract
1 cup extra-light olive oil (or other light-flavored oil)
1 cups Carbalose flour
1 cup raw wheat bran
1 cup almond flour (I used blanched)
1 tsp baking soda
1 tsp baking powder
2 tablespoons Thicken Thin Not/Starch or Not/Sugar (optional but I use it)
1 tablespoon cinnamon
1 tsp allspice or nutmeg
1 cup chopped toasted nuts (I used half almonds and half hazelnuts)

Preheat oven to 325*.

Beat eggs until light-colored. Add sweeteners, oil, zucchini and vanilla extract.

Combine flours, soda, baking powder, cinnamon and allspice. Add to egg mixture.

Spray two 9x5 loaf pans with non-stick spray and "dust" with raw wheat bran. Divide batter evenly between the two pans.

Bake in preheated oven for 55-60 minutes, til the top starts to split and springs back when pressed.

You could also make this into muffins, haven't tried that yet myself though.

As with most LC breads, this does NOT rise up very high - but it's dense, moist, and even my DH who does NOT love zucchini bread loves this recipe.

I made a double batch and got 4 loaves, sliced and froze half of it.
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It's made by charski .
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Old 07-03-2011, 03:22 PM   #7
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Quote:
Originally Posted by rosethorns View Post
Lauren's is wonderful.

Here is another one for your food arsenal. This one is delish too.

Got a bumper crop? ZUCCHINI BREAD!

--------------------------------------------------------------------------------

Zucchini Bread

3 ex-large or jumbo eggs (I only buy jumbo!)
2 cups equivalent sugar-type sweetener (in this case, I used 1 cup erythritol, 1 cup Brown Diabetisweet, and 1/4 cup equivalent liquid Splenda, but use what you like)
2 cups grated zucchini
1 tablespoon vanilla extract
1 cup extra-light olive oil (or other light-flavored oil)
1 cups Carbalose flour
1 cup raw wheat bran
1 cup almond flour (I used blanched)
1 tsp baking soda
1 tsp baking powder
2 tablespoons Thicken Thin Not/Starch or Not/Sugar (optional but I use it)
1 tablespoon cinnamon
1 tsp allspice or nutmeg
1 cup chopped toasted nuts (I used half almonds and half hazelnuts)

Preheat oven to 325*.

Beat eggs until light-colored. Add sweeteners, oil, zucchini and vanilla extract.

Combine flours, soda, baking powder, cinnamon and allspice. Add to egg mixture.

Spray two 9x5 loaf pans with non-stick spray and "dust" with raw wheat bran. Divide batter evenly between the two pans.

Bake in preheated oven for 55-60 minutes, til the top starts to split and springs back when pressed.

You could also make this into muffins, haven't tried that yet myself though.

As with most LC breads, this does NOT rise up very high - but it's dense, moist, and even my DH who does NOT love zucchini bread loves this recipe.

I made a double batch and got 4 loaves, sliced and froze half of it.
__________________


It's made by charski .
Thanks so much. This sounds like the zucchini bread of pre LC, perfect. Is there a sub for the Not/Starch, Not/Sugar? I think this has been discussed on here before, but after searching quite a bit, I cannot find it. I know that they are not offered anymore by the manufacturer.
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Old 07-04-2011, 01:45 AM   #8
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Use 2 tsp. guar or xanthan. You could probably also sub with 2 tsp. glucomannan. I am not sure of the amount of glucomannan. But for the gums, the general rule Iis to use 1/3 of the sub for 1 of the Not/Starch.
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Old 07-04-2011, 02:42 AM   #9
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Quote:
Originally Posted by Soobee View Post
Use 2 tsp. guar or xanthan. You could probably also sub with 2 tsp. glucomannan. I am not sure of the amount of glucomannan. But for the gums, the general rule Iis to use 1/3 of the sub for 1 of the Not/Starch.
Thank you!
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Old 10-04-2011, 11:13 AM   #10
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Char's recipe rocks! The only changes I made were to use 2 teaspoons of gluc instead of the not stuff, and skip the nuts because I didn't have any. Very tasty, and thanks Charski!

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