Healthy Zuchinni Bread Recipe | Shelley Darlington

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Prep: 15m |
Cooking: 60m |
Easy

Healthy Low Carb Zucchini Bread

Avoiding store-bought baked goods filled with additives, refined grains and sugar will only do wonders for your health. But, going low carb can be tough without your favourite baked goods. Good news is that I’ve got you covered with this grain free, low carb healthy zucchini bread. Its deliciously dense and moist and you can make it either sweet or savoury to your liking.

VegetarianLCHFGluten FreeGrain FreeBaked Goods
NUTRITIONAL INFO (PER SERVING)
20g FAT // 4g (NET) CARB // 8g PROTEIN
233 calories

Cooking Instructions

1
Preheat the oven to 350F/180C and grease and line a 9 x 5 inch loaf tin with baking paper.
2
Shred the zucchini in a food processor or grate by hand.
3
Squeeze as much excess liquid out of zucchini by using a cheesecloth or towel. This step is very important - too much moisture from the zucchini will make the bread soggy and it will not bake well!
4
Mix the zucchini, eggs and butter in a large bowl until combined well.
5
Pour the wet ingredients into the dry mix and stir well until combined.
6
Pour into a greased and parchment lined 9 x 5 inch loaf tin.
7
Sprinkle the top with more Himalayan rock salt.
8
Bake for 60 minutes or until cooked through. Test by piercing with a tooth pick in the centre of the loaf. The toothpick should come out dry when it is cooked through.
9
Sprinkle the top with more Himalayan rock salt.
10
Serve with lashings of unsalted grass-fed butter.
Shelley Darlington

Teaching women all over the world how to sculpt strong curves and gain confidence with my digital books, courses and app.

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