Zucchini Bread Recipe - Low Carb & Healthy
Low carb recipe for Zucchini Bread which belongs to the Breads recipe category.
- cup (120 ml) canola oil
- cup (60 ml) sugar-free imitation honey
- 2 eggs
- cup (80 g) plain yogurt
- 1 cup (125 g) pumpkin seed meal
- 1 cup (125 g) vanilla whey protein powder
- 1 teaspoons baking soda
- teaspoon salt
- 1 teaspoon cinnamon
- cup (18 g) Splenda granular
- 1 cup (125 g) chopped walnuts
- 1 cups (180 g) shredded zucchini (about one 6-inch [15-cm] zucchini)
Preheat the oven to 350F (180C, or gas mark 4).
In a good-sized mixing bowl, combine the oil, imitation honey, eggs, and yogurt.
Whisk these together.
Now, in a second bowl, add the dry ingredients: the ground pumpkin seeds, vanilla whey protein powder, baking soda, salt, cinnamon, and Splenda.
Stir them together, making sure any little lumps of baking soda get broken up.
Now whisk the dry ingredients into the wet ingredients.
Stir just until everything is well combined; There is no need for prolonged beating.
Finally, stir in the walnuts and the shredded zucchini, mixing well.
Pour the mixture into a loaf pan you've sprayed well with nonstick cooking spray?my loaf pan is large, 5 9 inches (13 23 cm).
Bake for about 50 minutes or until a toothpick inserted into the center comes out clean.
Turn the bread out onto a wire rack for cooling.
About 16 slices
Each with 14 g protein; 5 g carbohydrate; 2 g dietary fiber?for a usable carb count of just 3 g a slice. Carb count does not include polyols in the sugarfree imitation honey. To make your own pumpkin seed meal, buy raw shelled pumpkin seeds, which are sometimes called pepitas (not the salted pumpkin seeds in the shell sold as snacks). Grind them in your food processer with the S-blade until they reach a cornmeal consistency.