We usually go for the "normal" zucchini bread, dark and spicy with raisins, etc., almost like my mom's old "fishing trip cake." But I've been exploring other options for low carb bread--Joseph is big on that--and I love any way to get additional vegetables into us, so I was pleased to find a recipe that I could adapt, from Kelley Herring's Keto Breads cookbook. This one uses coconut flour, too, rather than almond flour--I'm allergic to the latter and usually have to substitute something or other...
We're not doing Keto, per se, but we're okay with saving carbs and using them where they count--like chocolate!
This recipe is also pretty easy and fast, unlike some rather complex Keto breads.
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| Grate about 1 1/2 cups of zucchini, skin on...dump into a clean cloth and squeeze to get excess liquid out...or you can just drain for a few hours in a colander, but squeezing's quicker and oddly satisfying! |
Ingredients:
1 C. coconut flour (though I'll admit next time I plan to use 3/4 C. and 1/4 C. of cassava flour...coconut flour is WEIRD. It'll have a few more carbs but maybe be less...odd. Tastes fine, but funny texture.)
1 t. baking powder
1/2 t. sea salt
1-1/2 C. grated zucchini, drained
6 eggs (Yes, 6. That's what I thought!)
1/2 C. coconut oil, melted, olive or other oil. Or like I did use bacon grease because we have a LOT.
1 T. apple cider vinegar
1 t. lemon juice
(No, I don't know why those last two. But what the heck...)
I'm betting it would be good with herbs or a half cup of grated cheddar, too...next time...
Instructions:
Preheat oven to 350 degrees.
Grease a bread pan well with coconut oil, butter, whatever, then make a sling of parchment paper for the bottom and sides.
Mix dry ingredients in a medium bowl
Mix eggs, oil, zucchini, etc. in a larger one, then combine well.
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| At this point I had to taste the batter. Yum. Probably the bacon grease! |
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| Plop the batter into the prepared pan, and level the top somewhat |
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| Bake at 350 degrees for about 55 minutes, check for doneness with the point of a knife--it should come out clean. Let the bread cool before slicing (if you can!) (okay, mostly cool...) and enjoy. |
Because of the coconut flour, it has a kind of coarse texture, almost like cornbread...as I said, next time a bit of cassava flour, or if you're not allergic, you could try almond flour.
I liked it with butter and honey (so much for low carb, right? Hush!) and it makes wonderful skillet toast. It's a bit tender, so I'm not sure how it would work for sandwiches.
DO store in an airtight container, for only a few days. If you can't eat it all up within 3-4 days, slice and freeze for later...it tends to get moldy fairly fast, especially in warm damp weather.
