Keto-Friendly, Reduced Gluten Zucchini Bread

Nutrition facts (per serving) - 1 Slice

Calories = 120

Protein = 7g

Net Carbs = 2g

Fat = 8g

Fiber = 7g

PREP TIME - 15 MINS

BAKING TIME - 50 MINS

TOTAL TIME - 65 MINS

YIELD - 12 Slices

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INGREDIENTS

  • 1-1/2 cups Barely Barley Low Carb Flour

  • 1-1/4 cups equivalent sugar substitute (we used 1-1/4 cups of Swerve Granular, but any sugar substitute will do)

  • 2 small zucchinis (this is roughly 1-1/2 cups of grate zucchini), grated

  • 1/2 cup unsweetened applesauce

  • 1/3 cup vegetable oil

  • 3 large eggs

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon baking soda

  • 1/2 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon cinnamon

Directions:

  1. Preheat over to 350 deg F

  2. Combine all wet ingredients in a bowl along with the sugar substitute and mix

  3. In a separate bowl, combine all dry ingredients (except the sugar substitute) and mix

  4. Fold dry ingredients into wet ingredients

  5. Stir until just combined (try not to over-mix)

  6. Coat bread pan with non-stick spray and pour in batter

  7. Bake for 50-55 minutes

  8. Take out of oven, let cool for 5 minutes, then dig in!