Friday, October 12, 2018

Low-Carb Zucchini Bread

I've had Type 2 Diabetes for a few years now and, despite medications and diet, I am still having trouble controlling my diabetes and I'm not losing any weight.  My "kids" have been after me for a while to try a keto diet but I'm nervous about drastic change . . . 

And then came out with a Low Carb Healthy Fat menu plan and I've decided to give it a try.  

From the website: "Have you tried losing weight by counting your calories, without success? Do you have type 2 diabetes and find it difficult to control your blood glucose? A Low Carb diet (LCHF) could help you. With less than 100 g of carbs/day (‘keto-liberal’ diet), our Low Carb Healhy Fat (LCHF) meal plans and recipes will help you eat well without even thinking about it. Whether you are alone or with your family, these meal plans based on the Mediterranean diet will help you achieve your goals with ease and no hunger pangs.

I made this zucchini bread last night and when it came out of the oven I cut a slice and added some cheese and olives to my plate.  A perfect evening snack.  This morning I had another slice with cheese, strawberries, and yogurt.  It is a really savory bread with a nice texture.


Low-Carb Zucchini Bread

Quantity : 12 servings
Preparation : 20 min 
Cooking : 1 h Standing : 30 min 
Cooking Dish : 1 standard loaf pan (30x11x7cm) or (24x13x7cm)
260 calories/serving

3 eggs size large
1/2 cup olive oil 125 mL
2 3/4 cups almond meal 280 g
1/2 tbsp baking powder 4 g
2 tsp dried oregano 1 g
1 pinch nutmeg
1/4 tsp salt 1 g
1 zucchini, unpeeled, shredded 130 g
1/2 cup walnuts, chopped 50 g

Before you start
A hand-held or stand mixer will make things easier for this recipe.

Preheat the oven to 175°C/350°F. Generously oil a loaf pan.
Beat together the eggs and oil in a large bowl.
Sift together the almond flour, baking powder, oregano, nutmeg, and salt into another bowl. Fold the almond mixture into the egg-oil bowl, combining them gently but thoroughly. Stir in the nuts and zucchini.
Pour the batter in the prepared loaf pan, spreading it evenly, then bake the bread in the middle of the oven until golden-brown about 60 min. Check with a toothpick or skewer to see if the bread is cooked through.
Cool the bread 10 min in the pan, then remove it from the pan and let it cool on a wire rack for at least 30 min before slicing.

The zucchini bread, wrapped well in foil, will keep at room temperature for 1 week or frozen for 1 month.

Nutrition Facts Table
per 1 serving (60g)

Amount% Daily Value
Fat25 g38 %
Saturated 2.8 g
+ Trans 0 g14 %
Cholesterol50 mg
Sodium80 mg3 %
Carbohydrate6 g2 %
Fibre3 g11 %
Sugars2 g
Protein7 g
Vitamin A4 %
Vitamin C3 %
Calcium8 %
Iron9 %
Servings of Canada's Food Guide
1 serving of this recipe is equivalent to :
Vegetables and Fruits : ¼ serving
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 ¼ servings
This recipe is :
Low :
Source of :
Calcium, Fibre, Folacin, Iron, Niacin, Omega-3, Omega-6, Pantothenic Acid, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin K, Zinc
Good source of :
Copper, Phosphorus
Excellent source of :
Magnesium, Manganese, Vitamin E
Free :
Added Sugar
1 serving of this recipe is equivalent to:
Food Group Exchanges
Vegetables 0
Meat and Alternatives 0
Fats 4 ½

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