Low-Carb Keto Zucchini Loaf. Eat Your Veggies!

I love using vegetables in my baking and zucchini is always my first choice, it adds lots of moisture but not a lot of flavour and it works well in both sweet and savoury recipes. Best of all its a great way to sneak in a few extra veggies for those who crinkle their nose when you say zucchini .

Looking for more easy Keto baking and recipes sweetened without sugar, then try my everyday Keto Bread. And if you are a chocolate lover then try Chocolate Zucchini Loaf that is sweetened with a touch of honey.

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Low-carb and Keto Zucchini Loaf
This recipe makes 1 loaf, about 12 slices 

Ingredients

1 cup almond flour
1/2 cup coconut flour
3/4 cup erythritol or xylitol
1/4 tsp salt
2 tsp cinnamon
1 1/2 tsp baking powder
5 eggs, large
1/2 cup avocado oil or coconut oil, melted and cooled
2 tsp vanilla extract
1 cup shredded zucchini, squeezed of excess water
hemp hearts, for sprinkling on top, optional

Directions

1. Preheat the oven to 350 degrees. Grease a loaf pan and line the bottom with parchment paper.
2. In a medium bowl with mix together the almond and coconut flour, erythritol, salt, cinnamon and baking powder.
3. Add in the eggs, oil, vanilla, and stir to combine. Add in the zucchini and mix again.
4. Transfer to the loaf pan and top with hemp hearts. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the middle of the loaf comes out clean.
5. Allow to cool before removing from the pan.

Cooks Notes

Once you have shredded the zucchini, you simply squeeze the zucchini in your hands or use a clean dish cloth before adding it to the rest of the ingredients.
You could add in a 1/3 cup raisins, walnuts or pecans, white or dark chocolate chips or a combination.
This loaf freezes well.

Chocolate Zucchini Loaf that is gluten-free and sugar-free

Who doesn't LOVE Chocolate? I love chocolate, so much that I have a chocolate drawer in my kitchen filled with chocolate. Other people, (no names here) - in my household try put other treats in that drawer, (well it does have a prime spot in the kitchen), but no, I am saying this loud and clear...chocolate only.  My chocolate collection is made up of various dark chocolate; bars, nibs, cacao, chunks, chips, bon-bons... open the drawer and magic happens -  I am instantly happy and if I'am happy then everyone is happy.

This recipe is for all chocolate lovers. If you want a delicious loaf that is very moist, you can thank the zucchini and if you like to hide healthy stuff in your baking then thank me.  

Shh...try out my other recipes that are good for you and hide veggies.

• Parsnip Carrot Muffins

• Good Morning Muffins

• Carrot Muffins with Spelt and Coconut Flour

• Sweet Potato Brownies

• Buckwheat Zucchini Muffins

• Maple Pecan Zucchini Loaf

Your welcome!

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CHOCOLATE ZUCCHINI LOAF

This recipe makes one loaf.

Ingredients:

1¼ cup almond flour
¼ cup cacao powder
¼ teaspoon salt
½ teaspoon baking soda
2 large eggs
2 tbsp coconut oil, melted and slightly cooled
¼ cup honey
¼ teaspoon vanilla extract
1/2 tsp instant espresso powder (optional)
1 cup zucchini, grated
a little extra zucchini for the top of the loaf

Directions:

1. In the bowl of a food processor combine almond flour and cacao powder.
2. Add in salt, espresso powder and baking soda and pulse a few times.
3. Then add in eggs, coconut oil, vanilla and honey and pulse again until all ingredients all mixed well.
4. Then add in zucchini and mix just until zucchini is combined.
5. Transfer batter to a greased medium loaf pan, (I used coconut oil to grease my loaf pan).
6. Top with a bit of extra zucchini, optional.
7. Bake at 350° for 35-40 minutes.
8. Test if done with toothpick or cake tester.
9. Cool in pan before removing.

Cooks Notes:

If you don't have espresso powder, you could use instant coffee or just leave it out.

Apple Pumpkin Muffins

What I like about fall…

macintosh apples

pumpkins

hiking

fall colours

sweaters

and these muffins.

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Apple Pumpkin Muffins

Makes 12 muffins

Ingredients:

• 1 cup spelt flour
• 1/2 cup buckwheat flour
• 1/3 cup oats 
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon and a bit more to sprinkle on the apples
• 3/4 cup pumpkin puree
• 1 cup almond milk
• 1/3 to 1/2 maple syrup (I used 1/3 cup but if you like sweeter muffins then go for 1/2 cup)
• 2 Tbsp coconut oil plus 1 Tbsp for sautéing the apples
• 1 Tbsp ground flax seed mixed with 3 Tbsp water
• 1 tsp vanilla extract
• 2 medium apples, diced ( I leave the skin on)

Directions:

1. Preheat oven to 375 degrees.
2. Line muffin tin with paper liners.
3. In a small bowl make the flax egg by adding 3 tablespoons of water to 1 tablespoon of ground flax seeds, let sit for about 10 minutes or until it thickens.
4. Sauté apples in a medium pan with coconut oil and a sprinkle of cinnamon until apples are soft, this should take about 10 minutes, set aside.
5. In a large bowl add the pumpkin puree, almond milk, maple syrup, coconut oil, vanilla and the flax egg. Then add the flour, oats, baking powder, baking soda, salt and cinnamon to the wet ingredients and mix until just until blended.
6. Fold in the apples.
7. Spoon the mixture into the muffin tin.
8. Sprinkle a handful of oats on top. 
9. Bake for 18-22 minutes or until a toothpick comes out clean. 

Quinoa Oat Quick Bread

This little loaf of bread has become a weekly staple for me.  I just have to have it in the fridge ready for any meal.  My favourite way to eat this bread is toasted with almond butter, sliced bananas and currants for sweetness or with mashed avocado and tomatoes, (Yale's fav) or sliced eggs, mayo and sprouts, my lunch. I am not sure Gordy will give up his ACE Granary bread for my mine but maybe one day.

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Quinoa Oat Quick Bread

This recipe makes one loaf. Best eaten toasted!

Ingredients:

Wet Ingredients:

• 1 cup of quinoa, soaked in 2 cups of water soaked overnight or for at least 6 hours
• 3/4 cup of almond milk and 1 teaspoon of vinegar to sour the milk
• 2 large eggs
• 1 Tbsp honey

Dry Ingredients:

• 1/2 tsp salt
• 2 cups rolled oats, I like to use large flakes
• 1/2 cup ground flax seeds
• 1/2 tsp baking soda
• 1 1/4 tsp baking powder

Directions:

1. Preheat oven to 350 degrees F.
2. Wash quinoa well and place in a large glass measuring cup with 2 cups of water.  Cover and refrigerate overnight or for at least 6 hours.
3. Combine the almond milk and vinegar in a small bowl and let stand for 5 minutes.
4. Drain quinoa well, I like too drain in a small mesh strainer for at least 15 minutes.
5. Place all the wet ingredients in a small mixing bowl.
6. Place all the dry ingredients in a medium mixing bowl.
7. Add the wet ingredients to the dry and mix well.
8. Bake in a well oiled 8x3 or 8x4 loaf pan for about 40-50 minutes.

Cooks Notes:

• This loaf is best stored in the fridge.
• I love to eat this loaf toasted.
• Can be frozen, I like to cut into slices first, and then warp individually.

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 Some nutritional facts about quinoa from Karen Gilman at Nutrilicious.

While quinoa is considered a whole grain, it is actually a seed, but can be prepared like a grain. It is very easy and fast to cook. Quinoa is gluten free, cholesterol free and is usually organic. Some of the nutrients in quinoa include:

• All 9 essential amino acids that are required by the body as building blocks for muscles making it a complete protein.
• Magnesium which helps relax your muscles and blood vessels and effects blood pressure. 
• Fiber which eases elimination.
• Compared to other grains, quinoa is higher in calcium, phosphorus,magnesium, potassium, iron, copper, manganese, and zinc than wheat, barley, or corn.