Sun-dried Tomato & Asiago Zucchini Bread - Low Carb
This delicious cheesy low carb zucchini bread is blended for a light, fluffy texture - with no tell tale green strips of zucchini so you can sneak it by your picky kids I wont tell if you dont
This delicious cheesy low carb zucchini bread is blended for a light, fluffy texture - with no tell tale green strips of zucchini so you can sneak it by your picky kids I wont tell if you dont
- 4 eggs
- 1/4 tsp garlic powder
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 tsp dried oregano
- 1/2 tsp xanthan gum
- 1/2 cup unsweetened almond milk
- 3/4 cup salted butter melted
- 1/2 cup shredded zucchini squeezed dry in a paper towel
- 2 tbsp sun-dried tomatoes (dried, not in oil), chopped
- 4 tsp baking powder
- 1 tsp granulated sugar substitute (i used swerve)
- 1 1/4 tsp kosher salt
- 1/2 tsp dried parsley
- 1/2 cup shredded asiago cheese
- Carbohydrate 9.1499920236355 g
- Cholesterol 33.2253472588799 mg
- Fat 25.9658061115162 g
- Fiber 3.53842910523377 g
- Protein 6.43004809699305 g
- Saturated Fat 13.6558022396018 g
- Serving Size 1 1 serving (113g)
- Sodium 283.417826158473 mg
- Sugar 5.61156291840173 g
- Trans Fat 1.63263661302201 g
- Calories 283 calories
Step-by-step
- Preheat the oven to 350 degrees (F)
- Combine all of the wet ingredients (butter, eggs, almond milk, zucchini, sun-dried tomatoes) in a magic bullet and blend for about 30 seconds or until mostly smooth.
- In a medium sized bowl, combine all of the dry ingredients (almond flour, coconut flour, baking powder, sweetener, xanthan gum, salt, oregano, parsley, garlic powder) and mix with a fork until well blended with no lumps.
- Pour the wet ingredients into the dry ingredients and mix with a fork until a uniform batter is formed and the dry ingredients are absorbed.
- Stir in the Asiago cheese.
- Spoon the batter into a greased loaf pan (9x5 or equivalent) or 12 muffin cups.
- Bake at 350 degrees (F) for 50-60 minutes if making a loaf.
- Bake at 350 degrees (F) for 20-25 minutes if making muffins.
My Secret Weapon for Sneaking Veggies into My Family's Diet: Sun-dried Tomato & Asiago Zucchini Bread
As a busy mom of three, finding time to cook healthy, delicious meals is a constant juggle. Between school runs, work deadlines, and the never-ending cycle of laundry, sometimes the easiest option feels like grabbing something quick and convenient – but rarely healthy. This led me on a quest to find ways to incorporate more vegetables into our diet without the drama. You know, the “ew, what’s that green stuff?” routine. This zucchini bread is my secret weapon.
I stumbled upon this recipe quite by accident, really. I was experimenting with low-carb baking options because my youngest was diagnosed with slight intolerance to certain grains. Initially I was focused on taste, a challenge in itself when attempting to reduce carbs. I was also trying to avoid the dreaded green streaks of zucchini that tend to put children off eating any vegetable based product. Then the lightbulb moment struck – blend it! The result? A perfectly moist, flavorful zucchini bread, so subtly sweet that even my most discerning child scarfed it down. No complaints, no green flecks, just pure deliciousness.
This recipe isn't just kid-friendly; it's also incredibly versatile. The blend of sun-dried tomatoes and Asiago cheese adds a sophisticated, savory twist that adults will adore. It's perfect for a weekend brunch, an after-school snack, or even a sophisticated dessert. I like to serve it warmed slightly, and paired with a cup of herbal tea or a dollop of greek yogurt (if my kids are on board!). Sometimes when I’m super busy I serve it sliced and wrapped in aluminium foil, making a fantastic on-the-go lunchbox treat
What makes this recipe particularly special is its simplicity. The ingredients are readily available, and the process is quick and straightforward. Even if you’re a baking novice, this recipe is well within your grasp. The blending technique is key to the light and fluffy texture, ensuring a moist, delicious outcome, even for first timers. The added bonus? It’s naturally gluten free – but doesn't taste like it, at all. You would never know!
Beyond the ease of preparation and the delicious taste, this recipe also offers a great way to sneak in some extra vegetables. Zucchini is packed with essential nutrients, and this bread provides a sneaky way to incorporate them into your family's diet. Don't tell them it's healthy; let them discover the deliciousness first! They might even ask for seconds, which is always a win in a busy mom's book.
Over the years, I’ve adapted this recipe to suit different tastes and dietary needs. I’ve experimented with adding different nuts, spices, and cheeses. Feel free to get creative! Try adding some chopped walnuts, pecans, or even some chocolate chips for a decadent twist. A sprinkle of cinnamon also adds a warm, comforting flavor. The possibilities are endless!
So, next time you're looking for a healthy and delicious treat that's easy to make, give this Sun-dried Tomato & Asiago Zucchini Bread a try. It's a guaranteed crowd-pleaser, and a perfect way to sneak in some extra veggies without the fuss. Trust me, your kids (and you!) will thank you for it.
Pro Tip: For an extra boost of flavor, use high-quality sun-dried tomatoes and Asiago cheese. And don't be afraid to experiment with different combinations of herbs and spices to find your perfect blend. Happy baking!
