Sugar Free Zucchini Bread
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- 1 tsp vanilla extract
- 6 eggs
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1 tsp nutmeg
- 1/2 cup coconut flour
- 2 tbsp heavy whipping cream
- 1/2 tsp apple cider vinegar
- 1/4 cup unsalted butter room temp
- 1/8 spcinnamon
- 1/4 cup swerve sweetener
- 3/4 cup shredded zucchini
- 1/2 tbsp granulated stevia extract (i used the great value
- sugar free glaze
- 1/4 cup swerve confectioner sugar
- 1-2 tbsp water (optional if needed)
- Carbohydrate 100.35675314333 g
- Cholesterol 419.361666745901 mg
- Fat 298.221283149292 g
- Fiber 39.8196072961397 g
- Protein 45.7347999407751 g
- Saturated Fat 225.794644949423 g
- Serving Size 1 1 recipe (1334g)
- Sodium 1617.57070319955 mg
- Sugar 60.5371458471902 g
- Trans Fat 19.2954856873149 g
- Calories 3148 calories
Preheat oven to 350 degrees F.Using a mixer, blend the room temperature butter until smoothed. Toss in the Swerve sweetener and cream until well blended. Blend in the eggs, vanilla extract and apple cider vinegar. Set aside.In a large bowl, mix together the dry ingredients of coconut flour, baking powder, baking soda, cinnamon, nutmeg, granulated Stevia extract and salt. Set aside.Using a cheese grater or food processor, take the zucchini and grate to a fine texture. I prefer to use a food process for this step.Take the zucchini to the sink and drain out some of the excess moisture. (optional)Before adding in the zucchini, first slowly add in the dry ingredients with the wet ingredients and blend until fully mixed. Then, mix in the zucchini until well blended.Grease a loaf pan, and add in the batter.Bake for a minimum of 30 minutes and keep checking until baked fully. If doubling the loaf like I do, it tends to be fully baked around 50-60 minutes.
