low carb zuccini bread
Dry Ingredients
3/4 cup Bob's Red Mill Coconut Flour (70 g)
1/2 cup Sukrin Gold, packed (90 g) (or 1/2 c /110 g erythritol plus 1/4 t. maple extract)
3 tablespoons whey protein powder (helps with texture - I like Isopure)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
Zucchini
5 oz medium zucchini, grated (142 g)
1/4 teaspoon salt
Wet Ingredients
6 large eggs
4 oz salted butter, melted (113.4 g)
Optional
1/3 cup chopped walnuts (1 1/2 oz/ 43 g, optional)
用料
| zucchini，挤水后 | 71g |
| salt | 1/8 tsp |
| 干性材料 | |
| 椰子粉 | 35g |
| 糖 | 20袋 |
| 乳清蛋白 | 10g（1.5 tbsp） |
| 泡打粉 | 1/2 tsp |
| 小苏打 | 1/4 tsp |
| cinnamon | 3/4 tsp |
| 湿性材料 | |
| 鸡蛋, L | 3 个 /2+2white |
| 希腊酸奶（原方黄油） | 57g |
| 180c 35min，倒数第一层 |
low carb zuccini bread的做法
zucchini擦丝后挤水份，加1/8tsp 盐，放在一边。
烤箱180 c预热。
pan垫parchment paper.所有干性材料（除zucchini外）在大盆中混合.
湿性材料混合均匀（搅拌器低速）。
湿性材料加入干性中，稍作搅拌。
zucchni济水，加入混合物中，搅拌至无干粉即可，一般10-20下。切勿过度搅拌。Mix: Mix the ingredients thoroughly with a hand mixer. Pour/spoon the thick batter into the prepared pan and level out with the back of the spoon or a spatula. Lift the pan a few inches off of the counter and let it fall. Do this a few times to knock out the large air bubbles.
倒数第一层，（第三层）35min-40min。5min左右顶部盖铝箔纸。Bake: Bake for 45-60 minutes. Cover the loaf with a piece of foil half way through baking to prevent burning. (IF USING A BIGGER PAN than I, the loaf will be shorter and will not take as long to bake. If using a glass loaf pan, decrease the oven temp 25 degrees.)
Let the zucchini bread cool for about 10 minutes in the pan before removing. To remove, take a small sharp knife and cut along the short sides of the pan. Lift up on the parchment to lift the zucchini bread out of the pan and place on a rack to cool completely.
