Servings: 10 Prep: 10 mins Cook: 40 mins Total: 60 mins
I started working in restaurants at about 14 years old. At first it was just weekends and summers, but when I turned 18, I worked in a big city restaurant, for none other than Wolfgang Puck! At the time (1992), this was HUGE for a little 18 year old punk from the mountains of California. This recipe started its life during those days.
My first big city restaurant job was … as a baker. Yes, my friends, I was a peddler of flour and sugar … professionally! Oh, how I’ve changed my ways! This recipe was handed to me via the head baker in and amongst a tattered booklet of other hand-written baked goods. It was given to me as a breakfast muffin, of which we baked the big kind, with giant booming caps!
Years and years later, I owned a catering company in Mexico. As a promotional tool, I would attend the local farmer’s market as a vendor, peddling my flours and sugars, including this recipe, which had some of the fat removed for a lighter texture. It was also baked into a loaf, rather than a muffin. I sold out of my zucchini bread first, almost always!
Here we are again … years and years later … this recipe is rearing its head once more! This time, as a low-carb zucchini loaf! I’m going to say something a little strange, but … trust me when I say I believe it …
Historically, this would rise and create a very soft and cakey loaf. This loaf, without the gluten to really carry the weight … somewhat collapsed on itself, but a remarkable thing happened. Perhaps it’s the new flour blend, but the texture has almost improved! The taste is just phenomenal! The end result is almost like a baked pudding, in texture. Soft and tender, with a whisper of cakey-ness, and brown crispy edges! I don’t really have much of a sweet tooth, but with this thing lying around … it got eaten … AND QUICKLY!
Zucchini BreadPrint Rate
- 1 3/4 cups splendid gluten-free bake mix
- 1 cup 'Swerve' or other sugar replacement
- 2 tsp baking powder
- 1 tsp cinnamon ground
- 1/2 tsp nutmeg freshly ground
- 1/2 tsp salt
- 1/4 tsp cloves ground
- 1/3 cup coconut oil
- 2 large whole eggs
- 2 tsp vanilla extract
- 1 cup grated green zucchini
- 1/2 cup pecan halves toasted and very coursely chopped
- Pre-heat oven to 350 F.
- Grease and dust a standard loaf pan (8"x4") with the gluten-free bake mix. Set aside.
- In a mixing bowl, combine all the dry ingredients. Mix well.
- In a separate mixing bowl, combine your wet ingredients, including the zucchini and toasted pecans. Mix well, to make sure the eggs are completely mixed in.
- Add the wet mixture to the dry mixture. Combine to form a nice batter.
- Pour the batter into your prepared loaf pan and bake until it has risen in the center and is brown on the edges (about 40 minutes).
- Remove from the oven and allow to cool for at least 10 minutes. At this point ... it's up to you what you want to do with it! (I pretty much ate it!)
STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note, I only ever endorse products that are in alignment with my ideals and I believe would be of value to my readers.
* Learn More: More about this recipe and nutrition …