Thursday, September 13, 2012

Amanda's #Lowcarb Zucchini Bread #Recipe

Happy Birthday Amanda!

4 large eggs
½c granulated sugar sub
½c granulated brown sugar sub
1 tsp vanilla

Blend these together well, then add

½c coconut oil, softened
½c butter, softened

When thoroughly blended, add

1 tsp baking soda
1 tsp baking powder
½ tsp salt
3 tsp cinnamon
½ tsp ginger

Continue mixing until fully incorporated, then add

1c almond flour
½c pecan flour
½c coconut flour

When mixed and smooth, add

1½c shredded zucchini
¼c full-fat sour cream

Continue mixing, on medium, and something magical will happen - it will puff up and take on the consistency of a light marshmallow fluff!!

Gently transfer to a greased/floured (I used coconut flour) a 10x10 baking dish and smooth with the tip of your rubber scraper. Bake at 350 until a knife inserted in the middle comes out clean - that was about 43 minutes in my oven.

Let cool, cut into 16 pieces, and enjoy :).

(NOTE: this is a light bread, like a combination bread and cake; this is the way my grandmother made it, so that's what I was trying to emulate. And it worked I might add...if you are looking for a heavier bread, you might try omitting the sour cream and reducing the baking soda by half, although I haven't tried it that way...just have a hunch that will work :).)