Here's a variation on classic zucchini bread with lots of spices, almond milk, Greek yogurt, and walnuts--and it's gluten free!

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
20 mins
total:
2 hrs 25 mins
Servings:
16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coarsely shred zucchini (you should have about 2 cups shredded zucchini). Place shredded zucchini in a sieve set over a bowl. Sprinkle the salt over zucchini; toss to combine. Let stand for 1 hour to drain. Place zucchini between three layers of 100-percent-cotton cheesecloth or two or three layers of paper towels; squeeze out excess liquid. Set aside.

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  • Preheat oven to 325 degrees F. Coat a 9x5x3-inch loaf pan with cooking spray; set aside.

  • In a large bowl whisk together gluten-free oat flour, gluten-free all-purpose flour, almond flour, sugar, whey protein powder, baking powder, cinnamon, ginger, and cloves. In another large bowl whisk together yogurt and shredded zucchini. Add eggs and almond milk; stir until combined. Add flour mixture to zucchini mixture; stir until well mixed. Stir in walnuts.

  • Spoon batter into prepared pan. Bake for 65 to 75 minutes or until a wooden toothpick inserted in the center comes out with only a few moist crumbs attached.

  • Cool in pan on a wire rack for 10 minutes. Run a thin metal spatula around the sides; turn out onto the wire rack. Cool completely before slicing.

Tips

Tips: Sugar Substitutes: Choose from Splenda Sugar Blend or C&H Light Sugar Blend. Follow package directions to use product amount equivalent to 1/2 cup sugar. Per Serving with Substitute: Same as below, except 157 cal., 19 g carb. (4 g sugars). Exchanges: 0 carb.

Nutrition Facts

171 calories; protein 6g; carbohydrates 21.1g; dietary fiber 2.3g; sugars 7.8g; fat 7.8g; saturated fat 1.1g; cholesterol 27.9mg; vitamin a iu 82.8IU; vitamin c 2.5mg; folate 16.6mcg; calcium 80.6mg; iron 1.1mg; magnesium 12.8mg; potassium 73.9mg; sodium 179.3mg.
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