LC Zuchinni Pecan Bread
LC Zucchini Pecan Bread
11 T. Almond Flour (8.25 carbs)
11 T. Wheat Protein Isolate 5000 (1.25 carbs)
2 T. Resistant Wheat Starch (2 carbs)
1 t. cinnamon
1 t. baking soda
1 t. baking powder
1/4t. coarse sea salt
6 T. Pecans chopped (1.5 carbs)
6 t. Coconut Oil
6 T. Sour Cream (3 carbs)
2 T. Half/Half (1 carb)
1/4t. Sweetzfree tapped (1 c. equivalent sweetener)
1 T. Erythritol granular
2 t. Vanilla
1 c. Zucchini shredded & squeezed dry through cheese cloth or tea towel (3 carbs)
In a large bowl combine flours, cinnamon, baking soda, baking powder, salt and pecans. In a different bowl beat egg and beat in oil, add sour cream, half/half, Sweetzfree, erythritol and vanilla. Stir in zucchini. Add in flour mixture and combine till just moistened. Pour into a greased 8x4 inch loaf pan. Bake for 50-55 minutes at 350 degrees till toothpick comes out clean. Allow to cool completely.
20 carbs per loaf (2 carbs per slice for 10 generous slices)
[COLOR=Red]Update to my Zucchini Pecan Bread.[/COLOR]
One of the reasons I wanted to make a zucchini bread is when I was young my mother used to make zucchini bread and then after it was cooled she would cut the loaf up into fingers, spread them out on a cookie sheet and bake them on low heat until they were semi-hard crispy crunchy. To me they reminded me of biscotti but not quite as hard.
Anyway with that in mind, I slice the remainder of my bread into fingers and baked in a 275 oven for 20 min on each of the 4 sides of the finger.
Since each finger cookie was 1/2 of a slice of the bread they counted out at 1 carb each.
Yum they are just as delicious as I remember them.....without the guilt.
Pics look YUM, Kevin. :D
I took some frozen Zuke Muffins on a camping trip to the beach (LOL,... NO roughing it for me, I'm OLD...so took the travel trailer too).. Gotta make more for my next trip.
Happing Baking/ Tweaking, and Experimenting, Y'all
Kevin..........I made your LC Zucchini Pecan Bread last night. We just LOVED it! I didn't have the Wheat Protein Isolate 5000 so I used Vital Wheat Gluten instead. I subbed canola oil for the coconut oil since I didn't have any of that, either. It came out perfect. Thanks so much for this recipe! I have lots of Zucchini in my garden. I guess I'll be baking lots of bread. Oh, I only baked it for 30 minutes. I almost think it could have come out a few minutes sooner. I used a silpat bread pan. I don't know if that accounts for the shorter baking time. Thanks, again!!!
I'm glad you liked it :)
Kevinpa, just wanted to let you know that zuchinni bread recipe is wonderful. So moist inside. Thanks so much for sharing it with us. Definitely going to be a lot of zuchinni bread this summer.
I made this yesterday and it was delicous. Thanks Kevinpa!:cool:
I took half of the loaf and made the "biscotti" - loved them, too!
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