I don’t know why it still surprises me sometimes that my kids don’t enjoy eating their green veggies. It seems like I always forget that I was the exact same way when I was their age. In order to get them to eat more healthy greens, I use the same strategy that my grandmother used on me when I was a kid: hide the veggies in other kinds of food! The recipe I’ll be sharing today makes a low carb zucchini bread that tastes just like grandma’s. The first time I made this zucchini bread for my family, I knew I had hit the jackpot because my kids absolutely loved it. They had no idea it was made with zucchini and other ‘healthy’ ingredients. So if you’re in the same boat as I was, then give this recipe a go — it might be just the thing you need to finally get the picky eaters in your family to enjoy eating healthier.
You Can’t Even Tell This Incredible Low Carb Bread Is Made With Zucchini!
So how exactly does one go about making a zucchini bread that’s tasty enough to change the minds of even the pickiest eaters? The answer is easy: you mix in a few other ingredients that all provide a ton of flavor while still keeping the bread incredibly nutritious. For example, instead of using refined wheat flour, which is known to cause inflammation (1), this recipe uses ¾ cup of coconut flour. Not only does this give your zucchini bread a delicious hint of coconut, but it also adds in a great mix of healthy fats, dietary fiber, and protein. You’ll be combining your coconut flour with some unsweetened cocoa powder, cinnamon, baking soda, and baking powder in a small bowl.
The cocoa powder helps to give your zucchini bread a distinct chocolate taste, albeit a slightly bitter one. Not to worry though, as mixing it with the cinnamon and then later adding an all-natural sweetening option like Stevia will help to balance out the bitterness of the cocoa. It’s definitely worth adding in though, as cocoa powder contains an abundance of flavonoids that research has found to be incredibly beneficial when it comes to reducing your risk of developing cardiovascular disease. (2)
Once you’ve mixed your dry ingredients together, you can turn your attention to whisking your six eggs together with the Stevia until the mixture is pale and fluffy. Then reduce the speed to low and blend in your melted butter (I recommend using grass-fed butter to further up the nutritional value of this recipe) until smooth. Switch over to a paddle attachment and gradually blend in your coconut flour mixture, before finally stirring in one cup of shredded zucchini.
Thanks to everything else that you’ve mixed in with your batter, you won’t even be able to notice the taste of the zucchini — but you’ll still be getting all of the great health benefits it provides thanks to its potent antioxidant and anti-inflammatory properties. (3)
More Low Carb Recipes:
Chocolate Low Carb Zucchini Bread (yum!)
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 14 1x
¾ cup coconut flour
½ cup granulated Stevia or other low carb granulated sweetener
3 tbsp unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
1 ½ tsp cinnamon
1 cup grated zucchini
6 large eggs
4 oz butter, melted
pinch of salt
- Preheat oven to 350ºF.
- Line an 8×4 inch loaf pan with parchment paper.
- Combine the coconut flour, cocoa powder, baking powder and baking soda in a bowl and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment beat the eggs and sweetener until pale and fluffy, about 3-5 minutes.
- Reduce speed to low and add the melted butter.
- Beat until smooth.
- Switch to paddle attachment.
- Slowly add the coconut flour mixture and mix until well combined.
- Stir in the shredded zucchini.
- Let the batter sit for 5-10 minutes so it can thicken.
- Pour the batter in the prepared pan.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool completely before serving.