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Fri, Feb-04-11, 15:35
Candice’s Low Carb Zucchini Loaf



So this is actually a recipe request and I was more then happy to come up with! I love zucchini bread and this low carb version of a classic I came up with does not fall short! Really is yummy!

I tried several times to get this just right. Like classic zucchini bread I tried using oil first. Well I just did not like that version. It was moist but very eggy and soggy. Just was not what I wanted.

So next I tweaked recipe a bit then used melted butter in place of the oil.. let me just say WINNER! So buttery & still moist. This will defiantly become one of my favorite things to make! Carb and calorie wise, this is the perfect snack for me.

Even my 2 year old enjoyed and getting veggies in him is hard!


Hope you enjoy!

Makes 1 8”x4” loaf, 10 servings


4 eggs

1/2 cup unsalted butter, melted and slightly cooled

3/4 cup granulated splenda

2 Tablespoons xylitol, powdered

1 cup grated zucchini, approx. 1 small

1 teaspoon vanilla extract

1/3 cup coconut flour, sifted

1 1/2 teaspoons ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1/4 cup chopped walnuts *optional

Preheat oven to 325F .
Grease & flour(coconut flour) 1 8”x4” loaf pan. You can also line bottom with parchment if you have.

In a small bowl, combine flour, cinnamon, baking soda, baking powder, salt and nuts. Set aside.

In a large bowl using a whisk mix eggs, vanilla extract, xylitol and splenda. Whisk in melted butter.
Stir in zucchini.

Lastly add your coconut flour mixture. Mix just until combined.

Pour batter in to your prepared pan. Batter is a little thick so you will have to smooth down with a spatula to get even.

Bake at 325F for 60-70 minutes, or until done.


Nutritional information per 1 slice WITH nuts:

Energy 158 kcal
Carbohydrate, Total 7.92 g
Sugars, total 0.77 g
Fiber, total dietary 2.13 g
Sugar alcohol 2.41 g
Protein 3.79 g
Total lipid (fat) 13.18 g

NET CARBS: 3.38 g

Nutritional information per 1 size WITHOUT nuts:

Energy 139 kcal
Carbohydrate, Total 7.54 g
Sugars, total 0.69 g
Fiber, total dietary 1.90 g
Sugar alcohol 2.41 g
Protein 3.56 g
Total lipid (fat) 11.43 g

NET CARBS: 3.23 g

Sun, Feb-06-11, 10:51


So I made this recipe in muffin's instead of a loaf and turned out just as good :)

If you want to do muffins instead of loaf, bake 30-35 minuites at 325F in a muffin pan.

I use a 1/4 cup to scoop out portions to put into muffin tin.

I got 9 muffins per recipe.

Nutritional information per 1 muffin(9 servings)

Energy 155 kcal
Carbohydrate, Total 8.38 g
Sugars, total 0.77 g
Fiber, total dietary 2.11 g
Sugar alcohol 2.68 g
Protein 3.96 g
Total lipid (fat) 12.70 g

Net Carbs 3.59


Sun, Feb-06-11, 11:33
This looks awesome! I think I might make it at some point!! The muffins look like they turned out awesome, too!

Thanks for the recipe!

Mon, Feb-07-11, 10:27
You are a very gifted cook! I am on South Beach Diet. These recipes will be perfect for when I go into Phase 2 in two weeks. Thank you.

Sat, Feb-12-11, 17:17
Yours visually appears to have a smoother texture than the last one I tried. I have the cocnut flour, so looking forward to trying yours, Candice.

Thu, Oct-06-11, 14:34
OMG...he is absolutely adorable. Too cute!

Oh and the bread looks great too!