Low Carb GF Zucchini Bread

By aerin8

http://www.djfoodie.com/Zucchini-Bread

Ingredients

• 1 3/4 cups (184.16g) gluten-free bake mix
• 1 cup (200g) 'Swerve' or other sugar equivalent
• 2 tsp (8g) baking powder
• 1 tsp (2g) cinnamon, ground
• 1/2 tsp (1g) nutmeg, freshly ground
• 1/2 tsp (2g) salt
• 1/4 tsp (.25g) cloves, ground
• 1/3 cup (74.67g) coconut oil
• 2 large (100g) whole eggs
• 2 tsp (8g) vanilla extract
• 1 cup (180g) grated green zucchini
• 1/2 cup (49.5g) pecans halves, toasted and very coursely chopped

Preparation

Step 1

Pre-heat oven to 350 F.
Grease and dust a standard loaf pan (8"x4") with the gluten-free bake mix. Set aside.
In a mixing bowl, combine all the dry ingredients. Mix well.
In a separate mixing bowl, combine your wet ingredients, including the zucchini and toasted pecans. Mix well, to make sure the eggs are completely mixed in.
Add the wet mixture to the dry mixture. Combine to form a nice batter.
Pour the batter into your prepared loaf pan and bake until it has risen in the center and is brown on the edges (about 40 minutes).
Remove from the oven and allow to cool for at least 10 minutes.


Calories Fat Protein Carbs Fiber SA's Net Carbs
Per Serving: 213.85 17.95g 5.77g 28.2g 3.3g 20g 4.9g