Are you looking for a super-simple, Paleo zucchini bread recipe that’s also low in carbohydrates? You’ve come to the right place.
While zucchini bread may earn the reputation of being “healthy” thanks to the summertime squash that’s in it, most of these veggie-laden loaves are packed with starch and sugar.
In fact, a single serving of Starbucks Zucchini Bread Muffin contains 490 calories, 52 grams of carbohydrate and 28 grams of sugar.
And take a look at the ingredients:
Flour (wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), zucchini, canola oil, whole eggs, sugar, brown sugar, walnuts, raisin syrup (raisins, water), spice, sea salt, natural flavor, water, baking soda (sodium bicarbonate), baking powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate)
Unfortunately, even grain-free Paleo zucchini bread recipes can also be very high in sugar and carbs, thanks to the honey, bananas or dates that are often used for sweetening.
But not this one…
Low Carb Paleo Zucchini Bread (with Just 1 Gram of Sugar!)
Our super-simple version of the classic summer bread is moist and lightly sweet, with just 170 calories, two net carbs and just one gram of sugar. It makes the perfect snack or after-meal treat and it’s suitable for low-carb and even ketogenic diets.
If you prefer, you can punch up the sweetness in our basic recipe with half a teaspoon of liquid stevia and two teaspoons of cinnamon. Or you can make it a more savory bread by adding a tablespoon of chopped fresh thyme and a tablespoon of lemon juice.
For best results, let the bread cool in the pan for 10 minutes on a wire rack after baking. Then remove it from the pan and allow to cool completely on wire rack. Then slice, toast and serve with a pat of grass-fed butter.
Now let me show you how simple it is to make…
Low Carb Paleo Zucchini Bread: The Simple Step by Step
All you need for this recipe is 1⅓ cups of Miracle Mix (140 g), 4 farm fresh eggs, 2 small zucchini, finely grated (250 g) with juices, ½ cup melted coconut oil, 2 teaspoons organic apple cider vinegar and ½ cup walnuts, chopped (45 g).
Preheat your oven to 350 F. Line a 7.5 x 3.5 loaf pan with unbleached parchment paper. Get all of your ingredients ready.
Add the melted coconut oil, eggs and apple cider vinegar to a medium bowl and mix well.
Add the Miracle Mix and blend with a hand mixer until smooth.
Stir in the grated zucchini and their juices.
Fold in the walnuts. As you can see, the batter is very thick. This will make for a nice hearty zucchini bread.
Spread the batter into the pan and transfer to the oven. Bake 40-45 minutes to golden brown and a toothpick inserted into the center comes out clean.
- 1⅓ cup Miracle Mix (140 g)
- 4 pastured eggs
- ½ cup virgin coconut oil, melted
- 2 small zucchini, finely grated (250 g)
- ½ cup walnuts, chopped (45 g)
- 2 tsp. organic apple cider vinegar
- Preheat oven to 350 F. Line a 7.5 x 3.5 inch loaf pan with parchment paper.
- Add melted coconut oil, eggs and apple cider vinegar to a medium bowl.
- Add Miracle Mix and blend on high speed until smooth.
- Fold in the grated zucchini and then the walnuts.
- Transfer to oven and bake 40-45 minutes to golden brown and a toothpick comes out clean.