Tuesday, September 24, 2013

Pumpkin Spice Grain, Sugar and Dairy Free Zucchini Loaf - Low Carb, Paleo and Candida diet friendly

This loaf is SO good. Especially if you took the challenge and are doing the Candida diet with me. You will not feel like you are sacrificing a thing. And this will help get you through those snack and sugar cravings.

I bake this. Slice it. Freeze it in parchment. And then I can grab and go when I am running out of the house and know I won't be back before my next scheduled meal or snack. 

And this is the time of year where zucchini is bountiful. 

And everyone has pumpkin on the brain. Well, there is not actually any pumpkin in this loaf - just pumpkin pie spice. My go-to spice. 

You can buy it at all the major grocery stores. But its fairly expensive. So I am stocking up enough for the year at Bulk Barn - way, way, way cheaper. They only stock it at this time of year so go now.  And if you don't have any just google it to make your own or replace with cinnamon.

This is of course low carb so it won't put you on the blood sugar roller coaster we are all trying to avoid.

So get baking and enjoy the rewards of clean eating - delicious, guilt-free snacks. Yummy!

Pumpkin Spiced Zucchini Bread - Grain and Dairy fee - Low Carb and Candida diet friendly

by MamaChanty
Prep Time: 15 minutes
Cook Time: 1 hour
Keywords: bake bread candida-diet friendly low-carb sugar-free almond flour canned coconut milk coconut flour zucchini
Ingredients (1 loaf)
    Dry Ingredients
    • 1/4 cup blanched almond flour (I used sliced blanched almonds that I ground in my coffee grinder - much cheaper than buying blanched almond flour - Costco is now carrying them)
    • 1/4 cup organic coconut flour
    • 1/4 cup ground golden flax
    • 1/2 tsp baking soda
    • 2 tsp prepared pumpkin pie spice
    • 1/4 tsp fine sea salt
    Wet Ingredients
    • 3 free run eggs, beaten
    • 1/2 cup finely shredded zucchini, packed tightly
    • 1 tsp pure vanilla extract
    • 1/4 cup coconut oil, melted
    • 1/4 cup full fat canned coconut milk
    • 1 Tbsp Truvia (Stevia/Erythritol blend or sweetener of choice)
    Combine all dry ingredients.
    Combine wet ingredients in a separate mixing bowl.
    Add wet ingredients to dry ingredients until just combined.
    Let stand for about 10 minutes to let coconut flour absorb liquids.
    Preheat oven to 325 degrees. Grease a loaf pan with butter. Optional - also line the loaf pan with parchment paper.
    Pour batter into loaf pan.
    Bake for about 1 hour or until knife in the center comes out clean.
    Let cool COMPLETELY before removing from loaf pan and slicing. I know its hard to wait but it will give you the best results. Enjoy!
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    1 comment:

    1. Could I substitute flax egg for eggs ? Can’t have eggs right now either ��