LC Zucchini Pecan Bread

Kevinpa · 07-13-2006, 01:39 AM

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)
1 egg
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)

Kevinpa · 07-13-2006, 01:48 PM

[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.

07-13-2006, 01:39 AM	#1
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	LC Zucchini 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) 1 egg 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)

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07-13-2006, 01:48 PM	#2
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	[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.