How many carbs are in a slice of zucchini bread?

This WW friendly zucchini bread contains 6.6 grams of carbs for one slice.

How many calories are in a slice of zucchini bread?

One slice of this Weight Watchers gluten free bread is around 205 calories.C

Can I freeze leftover Zucchini Bread with Almond Flour?

Freezing leftover zucchini bread is a great idea. Wrap it in foil, place it in a freezer bag and freeze it; bread lasts for up to 6 months in the freezer.

How do you defrost frozen zucchini bread?

If you'd like to thaw an entire loaf of zucchini bread, you can simply let it defrost on the counter, where it should thaw within about 3 hours. However, take note that if you plan on thawing your zucchini bread on the counter, it should be eaten within 2 days. You can defrost a single slice in the microwave for 30 seconds or you can air fry your zucchini slice for one minute.

When making zucchini bread do you leave the skin on the zucchini or peel it?

You do not peel the zucchini – Yes, it's tempting to remove the zucchini's skin, but there is no need to do that. Zucchini melts into the bread, so peeling is not necessary.

What should I serve with keto zucchini bread?

There are numerous low carb options but I love using whipped cream, melted butter, fresh berries or whipped cream cheese.

Delicious Weight Watchers Zucchini Bread - Keto/Low Carb (Gluten Free)

Description

If you thought Delicious Zucchini Bread was off limits on a Low Carb or Ketogenic diet lifestyle, this recipe is proof that almost anything can be made keto friendly.

Ingredients

Units Scale

2 cups of Almond Flour
2/3 cup of Swerve
1/2 cup of Golden Milled Flaxseed
2 Tablespoons of Coconut Flour
2 Teaspoons of Ground Cinnamon
1 Teaspoon of Ground Nutmeg
3/4 Teaspoon of Baking Soda
3/4 Teaspoon of Salt
6 Large Eggs
1/2 cup of Heavy Whipping Cream
1 Tablespoon of Pure Vanilla Extract
1 1/2 Teaspoons of Apple Cider Vinegar
1/4 Teaspoon of Stevia
1 Medium Zucchini - do not peel the Zucchini just make sure you wash it so it is clean, shred it with a hand grater, make a nice pile of the shredded Zucchini and then use a paper towel to pat out some of the excess moisture.

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Instructions

Preheat: Preheat the oven to 350 Degrees F, Line a 9" x 5" loaf pan with parchment paper.
Mix: In a large bowl, whisk together the Almond Flour, Swerve, Flaxseed, Coconut Flour, Cinnamon, Nutmeg, Baking Soda and Salt.
Mix: In a medium bowl, whisk together the Eggs, Cream, Vanilla Extract, Apple Cider Vinegar, Stevia and Zucchini.
Combine: Add the wet ingredients to the dry ingredients and stir to combine, being careful not to over mix.
Assemble: Pour the batter into the prepared loaf pan.
Bake: Bake until a wooden skewer inserted into the center comes out clean, about 60 minutes.
Completion: Cool completely before slicing.

Notes

After grating the zucchini make sure you pat it dry with a paper towel to absorb the excess moisture.
Since this is a homemade recipe for zucchini bread it has no preservatives. That is the advantage of preparing your own low calorie zucchini dessert recipe. But the disadvantage is that it will only last 3-4 days stored properly in a bread box. So eat it fast or freeze the slices to last longer.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Oven Baked
Cuisine: American

Nutrition

Serving Size: 1 Bread Loaf
Calories: 205
Sugar: 1.4 g
Sodium: 396.6 mg
Fat: 10.6 g
Carbohydrates: 6.6 g
Protein: 7.5 g
Cholesterol: 98.7 mg