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Old 08-26-2012, 03:28 PM   #31
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I made this today using some of the tweaks posted:

ZUCCHINI BREAD

3/4 cup almond flour
1/4 cup plus 2 tablespoons pork rind flour
2 teaspoons cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1 teaspoon baking soda
1/8 teaspoon baking powder
1/2 teaspoon salt
15 pkts. Splenda (I used 1/2 tsp Splenda QP + 2 packets Truvia)
3 eggs
1/4 cup oil (I used coconut oil)
1 1/2 teaspoon vanilla
1 packed cup grated zucchini
1/2 cup chopped walnuts

Preheat oven to 350 degrees. Line a bread pan with parchment paper.

In a small bowl stir together the dry ingredients. In another bowl use a fork to beat together the wet ingredients until well blended. Beat in half of the dry ingredients until smooth, then the other half.

Stir in the zucchini, then the walnuts. Spread in the pan and bake 40 to 45 minutes until the center is set. Remove from pan immediately and let cool completely before slicing with a serrated knife. Freezes well.


Next time I think I will increase the sweetener and double the spices but other than that, it is FABULOUS! I had a piece warm out of the oven but I am really looking forward to letting it sit overnight then having it in the am with my coffee. I think I might whip up a quick cream cheese spread for it. Thanks Widget!
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Old 08-26-2012, 06:24 PM   #32
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And thank you as well, pocahontas for putting all those tweaks together. I finished off the last of my batch of muffins this morning, so now will try this, again as muffins soon. (trying to take off a few unnecessary pounds, ugh)
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Old 08-26-2012, 07:05 PM   #33
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Pocahontas, I haven't looked at the original recipe I posted in quite a while, and when you copied and pasted it into your post, I see that it says to line the pan with parchment paper. Well, my recipes evolve for a while until I get them the way I want them. Unfortunately, I never know at what point they are 'the way I want them' and which tweak will be the last. I haven't been lining the pan with parchment paper in a while, I grease a non-stick bread pan. The bread falls right out of the pan and isn't overly browned, so the parchment paper is unnecessary.

Sorry I didn't catch that sooner, but at least it should help you all out in the future.

Thank you for all of the thank you's. They are very much appreciated and you are welcome.
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Old 08-26-2012, 07:09 PM   #34
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I forgot to mention that I didnt use the parchment paper either, I just buttered my baking dish. I used a 6x6 dish so mine looks like a tall, square cake.

I whipped some cream cheese with a little softened butter, a dash of vanilla and some truvia and frosted the entire thing. Its thick, gooey and looks gorgeous!

I plan on having this for breakfast so I cut mine into 4 hearty pieces though I could have easily gotten 6 out of the recipe, if I was planning on eating it for a snack or dessert.

I'll take a pic in the morning.

Last edited by pocahontas; 08-26-2012 at 07:12 PM..
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Old 08-27-2012, 02:28 AM   #35
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I just used a silicone pan and no trouble of it popping out.
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Old 08-27-2012, 09:17 AM   #36
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I take back my comments about doubling the spices and increasing the sweetener. The tweaked recipe I posted above is perfection!

The cake/bread is so moist and yummy and the cream cheese frosting just makes it decadent. What a fabulous breakfast with coffee!

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Old 08-27-2012, 09:39 AM   #37
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Looks like we have two separate recipes here. One for zucchini bread and one for frosted zucchini spice cake. From now on I will be making both. Good job, ladies.
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Old 08-27-2012, 09:42 AM   #38
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Looks like we have two separate recipes here. One for zucchini bread and one for frosted zucchini spice cake. From now on I will be making both. Good job, ladies.
I think the cake came about because I dont own a loaf pan! I just used a 6x6 and then thought hey, cream cheese frosting soudns good!
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Old 08-27-2012, 10:00 AM   #39
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Bread is pretty thick, so I would imagine a baking time of 40 to 45 minutes would be too long for cake. How long did you bake it?
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Old 08-27-2012, 10:08 AM   #40
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I baked it for 45 min, it was perfect! Next time Im going to make muffins!
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Old 08-28-2012, 10:55 AM   #41
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I made this and even though I overcooked it a tad (I always forget the convection oven bakes faster) it was really good! I ate it plain but am thinking of how yummy a big spread of butter would be on this or a dollop of whipped cream!
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Old 08-28-2012, 12:36 PM   #42
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I made this and even though I overcooked it a tad (I always forget the convection oven bakes faster) it was really good! I ate it plain but am thinking of how yummy a big spread of butter would be on this or a dollop of whipped cream!
I used some homemade jam but whipped cream, YUMMMMMMMMMM!
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Old 08-28-2012, 01:49 PM   #43
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Because you can't taste or even see the zucchini in the two recipe in this thread and because it turns out very moist whether you make bread or cake, I thought why not change up the recipe a little and make chocolate cake with chocolate frosting. This turned out really good.

Chocolate Zucchini Cake

3/4 cup almond flour
1/4 cup plus 2 tablespoons coarsely ground pork rinds OR flax meal
1 teaspoon baking soda
1/8 teaspoon baking powder
sweetener to equal 1/2 cup sugar
1 square baker's chocolate
1/4 cup oil
1 1/2 teaspoon vanilla
3 eggs
1 packed cup grated zucchini
1/2 cup chopped walnuts

Preheat oven to 350 degrees. grease an 8" square pan.

Grind the pork rinds into a flour, stir in the remaining dry ingredients. In a separate bowl, microwave the chocolate 30 seconds, stir, then microwave at 10 second intervals, stirring after each, until chocolate is melted. Using a fork, stir in the oil and vanilla, then the eggs. Stir in half of the dry ingredients until smooth, then the other half.

Add the zucchini, then the walnuts. Spread in the pan and bake 30 to 35 minutes until the center is set. Let cool completely before frosting. Keep refrigerated.

Chocolate Frosting:
4 oz. cream cheese, room temp.
4 tablespoons butter, room temp.
1 tablespoon plus 2 teaspoons cocoa
1/2 teaspoon vanilla
3 tablespoons chocolate syrup
sweetener to taste

Beat all but the syrup and sweetener with a fork until well blended. Stir in the syrup until smooth. Add sweetener to taste.
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Old 08-28-2012, 02:04 PM   #44
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Oh Widget

I think we all love you for this
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Old 08-29-2012, 03:45 PM   #45
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I think we all love you for this
I second this!! Will be making this tomorrow.
Just a little side note - I tried freezing the original recipe, with frosting, and when I defrosted it was just perfect.
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Old 09-19-2012, 09:56 PM   #46
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subbing
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Old 09-20-2012, 10:21 AM   #47
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Made the chocolate version, very good. I really like both!
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Old 09-20-2012, 03:57 PM   #48
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I will definitely have to try both versions. Looks and sounds yummy. Thanks
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Old 09-23-2012, 12:14 PM   #49
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Oooo this chocolate version sounds nice! Off sweets for now, but may try it one day, so I printed it out.
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Old 09-23-2012, 05:43 PM   #50
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Oooo this chocolate version sounds nice! Off sweets for now, but may try it one day, so I printed it out.
Same here, buttoni. It's killing me but trying hard to get these few excess pounds off.
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Old 09-25-2012, 05:21 AM   #51
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How many servings?

I registered on Low Carb Friends today so that I could ask a couple of questions about the zucchini bread recipe. I made this bread a couple of days ago, and it is delicious. But, I'd like to know how many servings are in the recipe, and what is the carb count. Thank you.
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Old 09-25-2012, 08:15 AM   #52
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According to my calculations, there are 43.7 total carbs in the whole thing. You can cut it into as many servings as you like of course, but I cut it into 8 slices. That would be 5.5 total carbs per serving.

No matter what the reason you registered here, we're all glad you did and we hope to hear a lot from and about you. Welcome to the forum.
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Old 09-25-2012, 10:41 AM   #53
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Oh Yum, this looks so good..
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Old 09-25-2012, 11:17 AM   #54
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According to my calculations, there are 43.7 total carbs in the whole thing. You can cut it into as many servings as you like of course, but I cut it into 8 slices. That would be 5.5 total carbs per serving.

No matter what the reason you registered here, we're all glad you did and we hope to hear a lot from and about you. Welcome to the forum.
Thanks, Widget. I will definitely cut a smaller slice tomorrow.

By the way, I didn't use parchment paper, and I buttered my non-stick loaf pan, but I had a heck of a time removing the bread from the pan. I might just go buy a silicone pan.

I'm not much of a baker, and I had a little trouble understanding if "beat in half of the ingredients" meant with a fork, spoon, or mixer. I used my portable electric mixer, and the bread came out fine. I might use a tad less sweetener next time.
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Old 09-25-2012, 11:31 AM   #55
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Thanks, Widget. I will definitely cut a smaller slice tomorrow.

By the way, I didn't use parchment paper, and I buttered my non-stick loaf pan, but I had a heck of a time removing the bread from the pan. I might just go buy a silicone pan.

I'm not much of a baker, and I had a little trouble understanding if "beat in half of the ingredients" meant with a fork, spoon, or mixer. I used my portable electric mixer, and the bread came out fine. I might use a tad less sweetener next time.
I beat it with a fork. I posted this recipe when I first 'invented' it, so it has evolved a little since first posting it. I don't use parchment paper any more, either. I oil a non-stick bread pan and it comes right out of the pan. I don't know if you have read the whole thread, but if you do, you can see how the recipe has evolved some.

Yes, zucchini bread is a little on the sweet side, to me zucchini bread is really a misnomer because it is more like cake than bread, but I think that is probably why DH loves it so much.
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Old 09-26-2012, 05:42 PM   #56
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Thanksgiving will be here soon. I am wondering what the results would be if I subbed pumpkin for the zucchini and messed with the spices to make pumpkin bread. I'm going to give it a try tomorrow or Friday. I will only be using half the can of pumpkin. Does anyone know if canned pumpkin can be frozen?
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Old 09-26-2012, 06:06 PM   #57
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I have frozen it before with no problems once thawed.
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Old 09-26-2012, 06:09 PM   #58
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Yes, it can be frozen. I think many of us put it in ice cube trays (approx. 2 tablespoons, or whatever size you want) then pop them out when frozen and put in a ziplock bag. Then you have it any time you want.
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Old 09-27-2012, 08:45 AM   #59
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Wow, there are more carbs in a cup of pumpkin than I thought. That would make pumpkin bread too high in carbs for my liking. Instead, I think I'll try making a batch of Orange Dream Cookies to see how they turn out. Haven't had a cookie in over 2 years.
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Old 09-27-2012, 01:19 PM   #60
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I still have Zucchini Bread with 1/2 Choc Egg Cream for breakfast. I OD'd there for a while, but I'm back to my habit. I really can't imagine frosting this...sort of like gilding a lily...then, again, gilded lilies could be spectacular!!
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