There’s nothing more comforting than a warm slice of fresh Zucchini Walnut Bread straight out of the oven. Served up with a cup of coffee on a lazy Saturday morning, and that’s all I need! Bread is something I occasionally miss while eating a low carb diet. Luckily, this Low Carb Zucchini Walnut Bread has all of the zucchini-walnut goodness of its floured cousin, but without all of the carbs.
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This recipe calls for shredded zucchini. Low carb breads are made with nut flours that don’t soak up liquids in the same way flour-based breads would. To keep the bread from being mushy and overly-wet, give the shredded zucchini a good squeeze in a kitchen towel to get rid of excess liquid before adding it to the mix.
I use Truvia spoonable sweetener for most of my baked goods. It doesn’t have any sucralose or dextrose, which can raise blood sugar, and it doesn’t have a crazy cooling effect some erythritol-based sweeteners can have. It’s got a weird conversion in higher quantities. Check out a conversion chart for Truvia by clicking here. Other sweeteners I have tried include Pyure (conversion chart) and MonkSweet.
Low Carb Zucchini Walnut Bread
Protein-packed and full of zucchini goodness, this Zucchini Walnut Bread is low carb, healthy and a perfect treat for weekend breakfast or brunch.
- 8 oz almond flour
- 1 scoop protein powder unsweetened
- 7 tbsp Truvia or other erythritol-based granulated sweetener (check conversions for proper amount to add)
- 1 tbsp psyllium husk
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 8 tbsp salted butter room temperature
- 5 whole eggs
- 1 tsp vanilla extract
- 6 oz zucchini shredded
- 4 oz whole walnuts
Preheat the oven to 350 degrees. Line a loaf-pan with parchment paper.
Gently wring out the shredded zucchini in paper towels or a kitchen towel until water no longer flows out when the zucchini is squeezed. Set aside.
Reserve 1 oz of walnuts. Chop the remaining 3 oz of walnuts and set aside.
Next, in a medium bowl, mix the dry ingredients, except walnuts until well combined with a whisk (almond flour, protein powder, sweetener, psyllium husk, baking powder, salt and cinnamon).
Now grab a small bowl, and combine the egg, vanilla extract, and room-temperature butter. Note, if you need soft butter in a pinch, microwave it in 5-8 second intervals until it just starts to melt.
With a spatula, mix the wet ingredients into the dry until well combined. Gently fold in the zucchini and 3 oz of chopped walnuts. Pour into the parchment-lined loaf pan, and top with reserved 1 oz of whole walnuts.
Bake for 45-55 minutes. Let cool, remove from pan and slice. Give it a quick heat in the microwave with a pat of salted butter if desired.
Calories: 285; Total Fat: 26 g; Saturated Fat: 7 g; Cholesterol: 103 mg; Total Carbohydrates: 12 g; Dietary Fiber: 3 g; Sugars: 1 g; Sugar Alcohol (Erythritol): 6 g; NET CARBS: 3 g; Protein: 10 g.
Get My Kitchen Goodies From This Post
As always, thanks for stopping by. If you’re interested in any of the kitchen items in my photos, here are some links to the same ones (or similar ones). Emile Henry Ruffled Loaf Pan (similar), Bamboo Cutting Board (similar), Porcelain Rectangular Platter.