Zucchini Coconut Bread – Ketogenic Baking
I originally lost 25 lbs. about 4 1/2 years ago on a slow carb diet and then took off the last 10 lbs. about a year ago. My weight has been stable throughout the 4 1/2 years (ok, I gained a few pounds on vacations but quickly took it back off after returning home).
So anyway, I’m pretty adapted to this type of lifestyle and I really don’t miss the breads and pasta and desserts. Having a few pieces of sourdough or a bag of cookies on cheat day has been quite sufficient for me.
For some of the clients that I coach however, breads and baked goods are a part of life that they are loath to part with. So, I finally bit the bullet and decided to try some ketogenic baking recipes that use almond flour or coconut flour and sugar substitutes. The idea was to try a few recipes to have something to share with clients, but I liked this one so much that I will probably make it for our family once a month or so. Might have to try some more keto baking this winter!
This recipe for zucchini coconut bread is the first one I came across that looked simple and tasty and had ingredients that you can find at most grocery stores. It is from a woman named Carolyn and this is the link to her recipe: http://alldayidreamaboutfood.com/2016/08/best-low-carb-chocolate-chip-zucchini-bread.html. Here it is in my words, but very little has been changed.
Recipe: Zucchini Bread for Ketogenic Baking
This is a wonderful quick bread but just know that it is quite crumbly and it is not very sweet. I liked that it was not that sweet, but if you are expecting the typical sweetness of zucchini bread you’ll be a bit surprised.
- 2 cups shredded zucchini
- 2 cups almond flour
- 1 cup unsweetened shredded coconut
- sweetener equivalent to 1/2 cup sugar (I used Truvia)
- 1/3 cup protein powder (whey isolate)
- 1 Tbsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/3 cup melted coconut oil
- 1/3 cup unsweetened coconut milk (more if needed)
- 1/3 cup chocolate chips
- Place zucchini in a sieve set in the sink or over a bowl. Sprinkle with salt, let it sit for a while to drain and press down on it firmly with hands every so often to help it drain.
- Preheat oven to 325 F. Spray a 9 x 5 loaf pan with Pam or grease.
- In large bowl, combine the dry ingredients (flour, coconut, sweetener, protein powder, baking powder and salt).
- Slightly beat the eggs in a small bowl and then stir in the eggs, the coconut oil, the coconut milk and the drained zucchini to the dry ingredients in the large bowl. If the batter is too thick and not spreadable, add a little more coconut milk.
- Stir in the chocolate chips.
- Pour into the prepared loaf pan and spread out evenly. Bake at 325 for 55 to 65 minutes, unti the top is set and a knife inserted in the center comes out clean.
- Let cool in pan 15 minutes and then transfer to wire rack to cool.