May 11, 2024 / Lyn Jones / 0 Comments
An easy, delicious tender GF and DF cake with amazing dairy-free cream cheese frosting! If halving, use a bread pan for a smaller serving or even cupcakes! Just keep an eye on the baking process and remove from oven when the middle bounces back to touch.
- .5 cup almond flour
- .5 cup tapioca flour
- .25 cup coconut flour
- 1.5 cups riced or shredded zucchini
- 1 cup coconut sugar or sub maple sugar or monk fruit sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- .25 teaspoon salt
- .5 cup extra light-tasting olive oil or coconut oil, melted then measured
- 2 large eggs
Cream Cheese Frosting
- 4 oz cream cheese, softened (See notes for brand recommendations)
- 1/2 cup vegan butter or ghee, softened
- 2 teaspoons vanilla
- 4 1/2 – 5 cups powdered monk fruit sugar (paleo) or icing sugar
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Preheat oven to 350 degrees. Line a 9×9 baking pan with parchment paper. I hold this in place by temporarily attaching it with binder clips to the sides of the pan.
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In a large bowl combine all ingredients. Stir by hand until well combined.
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Spread cake batter into prepared pan. Bake for 35 minutes, or until the centre bounces back when touched. Remove from oven and let cool fully before frosting. (You can accelerate this by letting it cool in the pan for 10 minutes, then putting it on a cooling rack and cool in the freezer).
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Make frosting by beating together cream cheese, ghee or vegan butter, and vanilla in a medium bowl until well combined. Gradually add in powdered sugar until it reaches spreading consistency. If it gets too dry or thick, add 1-2 tablespoons dairy-free milk. If it’s too thin, add another 1/4 cup powdered sugar.
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Once cake is cooled, spread with frosting and serve. Up to you how much of the frosting you add to the cake. The frosting freezes well if you don’t use it all!
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IF you have any cake leftovers, they can be stored in the fridge for a week or in the freezer in a sealed container for up to 3 months. Enjoy!
NUT-FREE OPTION: Instead of the almond + tapioca + coconut flour combination, use ONLY 1 1/2 cup cassava flour, being sure to fluff the cassava flour with a fork before measuring. Again, the cassava flour will replace all three flours and be the only flour in the batter.
KETO OPTION: Use the combination flours (almond, coconut, and tapioca) and granulated monk fruit sugar in the cake, and powdered monk fruit in the frosting.
Dairy-free Cream Cheese Recommendations: We love Kitehill or Violife for a great neutral cream cheese flavor. Kitehill we get at our local natural food store. Violife we find at Winco and is nut-free!
May 11, 2024 / Lyn Jones / 0 Comments
This easy-to-follow keto recipe is a delightful ,guilt-free treat for everyone. Boasting only 3g net carbs, it’s the perfect balance of fluffy, tender & super moist. Enjoy for breakfast, dessert, a snack, or even as a delicious appetizer, it’s sure to become a new favorite in your keto recipe collection.
1.5 cups zucchini grated (Use the smallest side of your grater for this)
2 cups almond flour superfine, blanched
2 large eggs, room temperature
.25 cup butter, melted
½ cup white sweetener
1 tsp BP
.5 tsp cinnamon
a pinch of salt
1. Preheat oven to 180C (FF?). Line a 9×5 loaf pan with parchment paper. Set aside. Place zucchini on a kitchen towel and squeeze out as much moisture as possible.
2. To a large bowl add almond flour, sweetener, salt, cinnamon & BP. Whisk to combine.
Add the eggs, butter & zucchini to dry ingredients. Stir until the batter is formed.
3. Fold in walnuts, chocolate chips, or blueberries using a rubber spatula.
Transfer the batter to the prepared pan and bake for 60 minutes.
4. The bread is done cooking when a toothpick inserted in the middle comes almost clean.
Remove from the oven and transfer to a wire rack to cool completely.
NOTES
To make keto zucchini muffins: distribute the batter evenly among a 12-cup muffin tin. Bake in the preheated oven at 180C oven for 20-22 minutes or until an inserted toothpick comes out clean.
8×4 pan would have worked much better and fully baked in 50 minutes.
Salt – Brings out the sweetness of this dessert.
Gentle Mixing: When it comes to mixing, go easy, breezy! Don’t overdo it, or your bread might turn out dense and tough. Just mix until everything’s combined, leaving it a little lumpy for that perfect fluffy texture.
Allow for Cooling: After baking, give the zucchini bread ample time to cool completely before slicing. This cooling process sets the structure, ensuring the bread holds together perfectly and slices without falling apart.
Variations
Chocolate: If you are a chocolate lover, you can add some unsweetened cocoa powder and chocolate chips to the batter.
Pumpkin Spice: add 1 1/2 tsp of pumpkin spice to the zucchini bread.
Blueberry and Lemon: Add some brightness to your zucchini bread with lemon zest and juicy blueberries.
Lemon: Add some tangy sweetness to your zucchini bread with a simple lemon glaze.
Peanut Butter: Add some protein to your zucchini bread with creamy peanut butter.
Apple Cinnamon: Incorporate a few apple slices and add cinnamon to taste.
Lime and Coconut: Add some tropical flavors to your zucchini bread with lime and coconut.
Savory Keto Zucchini Bread with Parmesan and Garlic: Switch up the classic sweet zucchini bread for a savory version with Parmesan cheese and garlic powder.
Storing Ideas
Room Temperature: You can slice this zucchini bread and store it in an airtight container for 3-4 days.
Fridge: Store in the refrigerator for up to 10 days in an airtight container.
Freezer: You can also freeze this zucchini bread. Allow it to cool completely before slicing it, and wrap it in parchment paper to prevent them from sticking together. Store in the freezer for up to 6 months.