SUGAR FREE ZUCCINI BREAD RECIPES
DIABETIC ZUCCHINI BREAD (LOW SUGAR, LOW CALORIE, LOW FAT ...
I got a similar version of this recipe from a friend but had to tweek it for my fiance' who is diabetic. It is not 100% sugar free (less then 1 gram per serving) and very low in fat and calories without sacrificing taste, ENJOY!!
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 2 medium loafs, 16-20 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven 350 degrees.
- Grease and flour two medium loaf pans.
- In a bowl combine egg, brown sugar, sugar, apple sauce, and margarine.
- To bowl add baking powder, baking soda, cinnamon,nutmeg, salt, and vanilla.
- Add flour slowly.
- Add shredded carrots, zucchini and nuts.
- Beat mixture (by hand or mixer).
- Pour loaf into pans.
- Bake 45 mins or 'til toothpick comes out clean.
Nutrition Facts : Calories 98.2, FatContent 1.7, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 200.7, CarbohydrateContent 17.9, FiberContent 2.2, SugarContent 3.8, ProteinContent 3.8
THE BEST KETO LOW CARB ZUCCHINI BREAD RECIPE - MYKETOHOME
Our zucchini bread is a delicious sweet bread for breakfast, dessert, or an afternoon snack. Flavored with vanilla and cinnamon, it's the perfect balance of texture - tender and moist on the inside with a golden-brown crust on the outside. 15 minutes to prep, sugar-free and gluten-free!
Provided by Joanie Robach
Categories Breakfast Dessert Snack
Total Time 75 minutes
Prep Time 15 minutes
Cook Time 60 minutes
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Line a 9x5 inch loaf pan with parchment paper, extending a few inches over the top of long sides. This makes easy removal from pan after baking. Finely grate 1.5 cups of zucchini (skin on) and place in colander to drain.
- In a medium bowl, whisk together almond and coconut flours, baking powder, salt, and cinnamon. Set aside.
- Using hand-held or stand mixer, beat together softened butter with sugar substitute on high for 3-5 minutes, until well-blended.
- Add eggs and vanilla extract. Beat additional 2 minutes.
- On low speed, beat in dry mixture, just until blended.
- Using paper towels, cheesecloth or towel, squeeze out all excess moisture from drained zucchini. Stir the zucchini and nuts into the batter until combined.
- Transfer batter to loaf pan and smooth the top. Press a few chopped walnuts into top of batter (optional). Bake at 350 degrees F for 55-60 minutes. To prevent over-browning, tent with aluminum foil after 30 minutes. Bread is done when top is golden brown and toothpick inserted in center comes out clean.
- Remove from oven and place on cooling rack, allowing several hours (overnight best) for bread to completely cool. Remove from pan using parchment paper tabs.
Nutrition Facts : ServingSize 1 slice, Calories 194 kcal, CarbohydrateContent 6 g, ProteinContent 6 g, FatContent 17 g, SaturatedFatContent 5 g, CholesterolContent 62 mg, SodiumContent 201 mg, FiberContent 3 g, SugarContent 1 g
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