Nearly 13 years ago when hubby and I first came to the US, we fell in-love with the many delicious food that were available and uniquely American. We were likewise amazed at the sheer variety of food we saw in all the grocery stores. Aisles of cereals, countless types of ice cream and simply just the overwhelming amount of food choices! It was dizzying just looking at how many food to choose from. At the same time we were also very excited to try as many food as we can! After all, whether in England or the Philippines, we didn't have that much to choose from!!
During that time, we had access to a food pantry provided by the church we used to attend in Michigan and usually during Fridays we stopped there to see what new food we can try or use for the coming week. I also cannot forget Meijer grocery which for a certain time on a daily basis gave away free samples of donuts similar to Krispy Cremes and, naturally, we had a good share of those! Occasionally, for a treat we also tried some restaurants that people recommended and our favorite was Arnie's which made the yummiest cheesecake in Michigan! Before we knew it we were packing on the pounds. We had too much food - both good and bad! :)
We were about to return to the Philippines after nearly a year in the US and we decided that we ought to do something about this weight gain before we go home lest my relatives tease us about it!! This is how we got into the Atkins diet which we tried and worked so well for us. I lost the nearly 10 pounds I gained through this diet and with a lot of walking exercise as well.
Now, what does this have to do with this bread? Well, this particular bread was our favorite treat while on the Atkins diet. Mark had been requesting me for the longest time to make it and finally, since I am doing a lower-carb diet again, I decided to make it. This is essentially the Atkins recipe with very minor modifications. I opted to use Coconut flour over the soy flour and changed the oil from canola to coconut for a more pronounced coconut flavor. You can also use other neutral-flavored oil if you like or if too much coconut flavor is not your thing. I wasn't sure if the substitution would work but it did and we truly enjoyed this. After I made it, the bread was gone in just one day!! It came out moist and really tasty! Certainly, when I fancy a low-carb treat this bread would be on top of my list! After all, how can you go wrong when you have coconut and almonds together plus the extra nutrition from zucchini, too!
Low Carb Zucchini Bread
Our favorite low-carb, sugar-free bread that tastes delicious! This gluten-free zucchini bread is moist and has notes of coconut and almonds!!
- 1 cup ground Almonds
- 1 cup Coconut flour
- 1 cup Sucralose Based Sweetener (Sugar Substitute) like Splenda
- 1 1/2 teaspoons ground Cinnamon
- 1/2 teaspoon ground Nutmeg
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/2 cup Coconut oil or other neutral-flavored Oil (or a combo of both)
- 4 large Eggs
- 1 medium grated Zucchini (about 1 cup)
- 1 teaspoon Vanilla Extract
- Preheat oven to 350°F. Grease a loaf pan with butter or use an oil spray.In a large bowl whisk together ground almonds, coconut flour sugar substitute, cinnamon, nutmeg, salt, baking soda and baking powder.
- In another bowl, add the oil, eggs, grated zucchini and vanilla extract and whisk to come together. Mix the wet and dry ingredients until just combined. Pour batter into prepared pan.
- Bake in the preheated oven for 45 minutes or until golden brown and a cake tester inserted in center comes out clean. Cool in pan for 10 minutes before removing loaf from pan. Cool completely before slicing with a serrated knife.
Prep Time: 00 hrs. 15 mins.
Total time: 60 mins.
Tags: Gluten-free, Low-carb, Sugar-free, Zucchini Bread, Healthy, Easy, Recipe
Recipe adapted from Atkins' Zucchini Nut Bread.