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.

---

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.

Low-Carb Almond Flour Bread, my new wonder bread

If you have fond memories of eating store bought white bread then this low-carb bread may take a bit of getting use to. On the up side it does look a lot like white bread, you can slice it and toast it and top it just like white bread and its packed with protein and fibre. I have been baking a loaf weekly for my in-house taster and it has been declared better then Wonder Bread!

---

Low-Carb Almond Flour Bread
This recipe makes one loaf, about 12 slices.

Ingredients
2 cups almond flour
2 tsp baking powder
1 tsp salt
1/4 cup psyllium husks
4 large eggs
1/4 cup coconut oil, melted and slightly cooled
1/2 cup warm water

Topping
1 tsp poppy seeds or sesame seeds
1/4 tsp salt

Directions

1. Preheat oven to 350F and line a standard loaf pan with parchment paper and lightly grease the sides with a bit of coconut oil.
2. Place all the dry ingredients in a large bowl.
3. Add the eggs, coconut oil and warm water. Mix until combined well.
4. Pour into the prepared loaf pan.
5. Sprinkle the loaf with the topping of poppy seeds and salt.
6. Bake at 350F for 30 minutes, or until done.
7. Cool before removing from loaf pan.
8. Can be stored in the fridge or can be freezer.

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.

---

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.

---

 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.