Saturday, August 15, 2009

Zucchini Bread

I know, I know... this chick has a zucchini fetish! Seriously, it's just such a summer staple around here, I use it a lot. Wait until fall when we get the cows to the butcher. You'll think I eat nothing but red meat! I love living on a farm and eating what's fresh and available and FREE!

Anyway, I've been tweaking several zucchini bread recipes. This is an adaptation of one from the Splenda website. I used a mixture of flours to bring the carb count down and also a mixture of sweetners to keep that "Splenda taste" out of it. It is very moist.

Zucchini Bread - Sugar Free/Low Carb

1/2 cup whole wheat flour
1/2 cup almond flour (remember, this is just almonds ground very fine)
1/2 cup coconut flour (you have to order this, you cant grind this yourself)
1/2 tsp baking powder
1/2 tsp cinnamon

dash nutmeg
Mix all these together and set aside

3 eggs
1/2 cup Splenda granular (NOT the baking blend, that is half real sugar)
1/4 cup Xylitol granules (I get this locally at a health food store, can also be ordered online)
Mix these with an electric mixer at medium spead for about 5 minutes until a nice lemony color.

1/2 cup unsweetened applesauce
1/4 cup canola oil
Add these while mixing and then add the dry ingredients until just incorporated.

1 cup shredded, drained zucchini
1/2 cup chopped nuts (I used pecans, but walnuts are probably more traditional)

Mix in zucchini and nuts by hand.
Put in spray coated loaf pan. (I would also sprinkle with a little additional flour so it comes out)
Bake at 350 for about 45 minutes. Check middle with toothpick to make sure it's done.