Low Carb Zucchini Bread Recipe

I recently acquired about a dozen Zucchini's, about the size of your ARM!!! What do I do with this stuff? I can't eat the seads or skin.......so I made the below recipe and HOLY COW WOW is it good! (((I substituted APPLESAUCE for the OIL to even make it LOW FAT!!!))) Enjoy!!!!!!!!!!!! Succulent Zucchini Bread butter-flavored cooking spray 3 large eggs or 3/4 cup egg substitute 1/3 cup canola oil 7 packets Diabetic Sweetener 1 tablespoon natural vanilla 1 8-ounce can crushed pineapple, packed in natural juice, well drained 2 cups grated zucchini 1 1/2 cups all-purpose flour 1 1/2 cups whole wheat flour 2 teaspoons baking soda 1/2 teaspoon baking powder 1 1/2 teaspoons ground cinnamon 3/4 teaspoon ground nutmeg 1 teaspoon salt (optional) 1 cup chopped walnuts or pecans (optional) Preheat the oven to 375°F. Lightly coat two 8-inch loaf pans with cooking spray. In a large bowl, beat the eggs; add the oil, Diabetic Sweetener, vanilla, pineapple, and zucchini. In a second large bowl, sift together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt (if using). If using, add the walnuts and toss. Mix the dry ingredients into the egg mixture until just combined. Spoon into the prepared loaf pans. Bake for 40 minutes or until a tester inserted near the middle comes out clean. Cool in pan for 5 minutes, then turn out and cool on wire racks. Note: This fantastic loaf freezes well. You can top it with frozen fat-free, sugar-free vanilla yogurt, if desired. Makes 2 loaves, 10 servings each Per serving (bread only): 118 calories (35% calories from fat), 3 g protein, 5 g total fat (0.6 g saturated fat), 16 g carbohydrate, 2 g dietary fiber, 32 mg cholesterol,149 mg sodium Diabetic exchanges: 1 carbohydrate (1 bread/starch), 1 fat

Yum! Does that sound good! I'm going to make some this weekend! Hugs, Theresa

This sounds wonderful. I bet it would be good with pumpkin in place of the zuchinni too. I am going to have to try this out. Thanks for posting this. It will be good for me to have some receipes that I like ready before I have my surgery, so that I am armed and ready for after my WLS. Thanks again.... Shawn M.

Sounds delicious! I wil be making some later today! Nan

Stacey, got any idea how much splenda that is? I buy the box. This sounds yummy, thanks!

sounds yummy! feel free to send me some anytime! How did your celebration go last night? I was thinking about having a 2 year re-birthday party for mine next month, you think it would be appropriate? Hugs Linda

I buy packs but don't use splenda- I use equal. I don't take to well to splenda. next time I open up packs I'll measure- probably about 1/3 cup? I dont know that that sounds right? Anyone else? Linda----how about come to Mount Pleasant and help me MAKE MORE????????? Stacey

Hi Stacey, I love Zucchini Bread. I haven't had any in about a year or so. I think I'll try this recipe. Thanks for sharing it. God bless you, Annette