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Zucchini Bread

You will be amazed that zucchini could create such a deliciously moist bread. Laced with cinnamon and walnuts, this bread has just enough sweetness to serve with morning coffee or to satisfy a la¬tent sweet tooth.

Image of Zucchini Bread

1 ¼ cups vanilla whey protein powder
¾ cup almond flour
2 ½ teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
⅛ teaspoon coarse salt
¾ pound zucchini, ends trimmed
1 ¼ cups Splenda
¾ cup canola oil
2 large eggs
¾ teaspoon vanilla extract
½ cup (or more) chopped walnuts


Serves: 14


Preheat oven to 350 degrees F. Lightly coat a 9 x 5-inch loaf pan with a nonstick vegetable spray. Set aside.

Combine the protein powder, almond flour, cinnamon, baking soda, baking powder, and salt in a medium bowl and blend with a wire whisk.

Place the zucchini in the work bowl of a food processor fitted with a metal blade (or in a blender) and process until finely chopped.

Combine the Splenda, canola oil, eggs, and vanilla in the mixing bowl of an electric mixer and beat on medium-high speed for 2 min­utes. On medium-low speed, add the dry ingredients and blend well, scraping down the sides of the bowl with a rubber spatula as neces­sary. Add the zucchini and any liquid remaining in the work bowl and mix with a wooden spoon or spatula until blended (the mixture will be thick). Fold in the walnuts. Spoon the batter into the prepared pan and smooth the top with a spatula. Bake for 1 hour or until a cake tester inserted into the center of the bread comes out clean. Remove the pan from the oven and place on a cooling rack. Cover with a piece of waxed paper and cool for 10 minutes. Remove the waxed paper. Cover the pan with a rack and invert it. Remove the pan, and turn the bread over again. Re-cover with waxed paper and cool completely. When cool, remove the waxed paper and store the bread in an airtight container in the refrigerator.


8g carbohydrates, 269 calories, 11g protein, 22g fat, 2g dietarie fiber, 178mg sodium, 50mg cholesterol

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