Low Carb Zucchini Bread (Keto, Clean, Sugar-free)

Have you noticed a trend in my last few posts? I’ve really been experimenting with including vegetables into some of my snacks and it’s actually been working out well! I know it seems weird, but zucchini really compliments a typical carb-loaded treat.

Besides having some great veggie content, this recipe is great because it’s low carb and packed with protein – something bread typically does NOT have.

Plus, I love when you can see the veggies peeking through during the final product but can’t taste them! It make you feel better about eating 2… or 3 slices 😉

Many of my ingredients are super quick, but this one took a bit longer. And by a bit longer, I mean about 20 minutes to put together. Still super quick comparatively.

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I love some good crunch in bread, so I added some walnuts here to mix in some really good healthy fats – which keep you full longer and make you feel more satisfied. Nothing wrong with that!

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Ingredients:

  • 1 cup Organic coconut flour – I used Bob’s Red Mill
  • 1/2 cup organic Stevia
  • 2-3 tablespoons low carb protein powder, vanilla or unflavored – I used Thorne Research 
  • 1 teaspoon baking powder
  • 1.5 tablespoons cinnamon – or more if you’re me 😉
  • 1/2  teaspoon baking powder
  • Dash of himalayan sea salt
  • 6 eggs
  • 1 medium spiralized or grated organic zucchini
  • 1/2 cup of organic melted coconut oil 
  • Any mix-ins you’d like – I used 1/3 cup of chopped walnuts

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Check out the zucchini peeking out of there – love it!

How to:

  • Preheat oven to 350 degrees F and prepare a bread pan with coconut oil spray
  • Wash then grate or spiralize zucchini and sprinkle with salt, set aside while you prepare the rest of the recipe
  • Combine all dry ingredients in a bowl seperate from the zucchini, mix together
  • Add eggs and melted coconut oil to dry ingredients and use a hand mixer to blend well. Once combined, add in zucchini and mix until blended. Add in any ingredients you desire. Nuts = highly recommended
  • Pour or scoop mixture into the pan and bake
  • Cooking times will vary – mine took about 50 minutes (an eternity when you’re excited to try it!
  • After baking, remove it immediately from the pan and place on a cooling rack to ensure it doens’t keep baking even after you take it out of the oven
  • SLATER with butter (especially if you are eating a keto diet) and eat!

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Peanut Butter Banana Oat Bread (Clean, healthy!)

At my job, we’re lucky enough to have tons of snacks. They’re not healthy snacks, but tons of snacks in general.

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At least, though, they drop off a huge basket full of bananas every week. By the end of the week, there are always a few left over. Rather than tossing them sometimes I take them home to use for baking. (Hey, work…I hope thats ok).

b2.jpgI woke up this morning thinking I wanted to make some type of break or breakfast bar and this one hits the spot. With peanut butter as a main ingredient, how could it not?

b1.jpgIngredients:

  • 1-2 ripe bananas (Fun fact: if you have non-ripe bananas, you can put them in the oven for 30 min. at 350 degrees and they’ll brown right up!)
  • 2 eggs
  • 1/2 cup coconut or oat flour
  • 1 cup of rolled oats
  • 1/2 cup peanut butter (can use almond butter or any other nut butter if you’d like!)
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1 tablespoon maple syrup
  • Extra banana slices as you’d like! b3.jpg

How to:

  • Preheat oven to 350 degrees. Spray a pan with coconut oil spray and set aside.
  • Mash bananas until they are a weird gross mush.
  • Add eggs and mix well.
  • Add peanut butter to the mixture and combine well. Add maple syrup and vanilla and mix well.
  • In a seperate bowl, mix together flour, oats and baking powder. Slowly, add the dry ingredients to the we ingredients.
  • Pour mixture into a prepared 8×8 pan to make breakfast bars, or a bread pan to make bread. (Note: bread will be thick! And you’ll need to bake it for an additional 5-6 minutes)
  • Bake for 35 minutes or until edges are slightly browned.
  • Let cool and eat!