Published on November 3rd, 2014 | by Kristen Swain0
Low Carb Pumpkin Zucchini Bread
We’re still doing the low-carb healthy living.
I do go off it occasionally.
Having a well-stocked pantry, I am still going through our pastas and such.
But just occasionally…
I have found wonderful items to use in my cooking. I am learning more about low carb cooking and baking.
For instance, I just adore Carbquik.
And, I found coconut sugar…another wonderful item.
I am not into the low-calorie sweeteners. I have heard bad things about ingredients like Aspartame, so I avoid them.
What a wonderful find was the coconut sugar. It’s delicious and sweet.
It substitutes at a 1:1 ratio.
That means, you use coconut sugar just like you would real sugar in your recipes.
Let’s make some delicious fall yumminess – Low Carb Pumpkin Zucchini Bread.
This delicious bread uses some healthy zucchini.
Hidden veggies! Very sneaky!
You need one cup of shredded zucchini. I take my ‘zukes, cut off the tip and chop them in the food processor.
You also need 1 cup pumpkin. Use canned pumpkin…NOT pie filling.
To that, add 2 cups of coconut sugar, 3 eggs, 1 tablespoon vanilla, 1/2 cup of applesauce, and 1/2 cup of melted butter.
Mix that well. I like a whisk for that part. I then added in 1/2 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, I like to mix these in first so I can tell they are incorporated. I also added 2 tablespoons of pumpkin pie spice.
Next, I added 4-1/2 cups of Carbquik. This is a substitute for my flour. I managed to stir that in with a whisk, you may want to switch to a spoon.
Optional – 1 cup chopped pecans.
Spray two large bread pans with cooking spray.
Bake at 400 degrees for about 70-80 minutes. This makes a super-dense, moist bread.
It has wonderful flavor for a low-carb bread. You won’t even miss the sugar or carbs!
I’d make this into muffins as well!