Here’s another winter warm-up recipe that tastes like sin but isn’t unhealthy! Another low-carb recipe made with almond flour that hides the zucchini from my husband (I made it for him for his birthday instead of cake) and he loved it!
The trick to hiding zucchini from a guy who says there is something wrong with sweet bread made with vegetables – he won’t eat carrot cake for anything! – is to simply peel the zucchini so there are no green flecks. If you aren’t baking for someone like my hubby, then you don’t need to bother.
For shredding it fine enough so it doesn’t really show up, just use the smallest holes on the cheese grater.
This recipe is small. It makes 2 mini loafs, which actually worked well for us. Hubby took half to work, and kiddo and I had another half, and there’s another loaf in the fridge for tonight’s dessert.
I hope you like this as much as I did. It’s one of my favorite zucchini dessert recipes I’ve tried so far – after the brownies of course!
I followed the recipe exactly as it is here, except for the Splenda and oil instead of honey.
- 1 1/2 cup almond flour
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 3 eggs, beaten
- 1 ripe banana
- 1 cup shredded zucchini
- 4 drops liquid Sucralose (4 pkgs powdered Splenda)
- 1/4 cup honey OR 2 Tblsp honey (I used oil to keep the sugar at a bare minimum and just sweetened with the banana and Sucralose)
- Preheat oven to 350 degrees
- Combine dry ingredients in small mixing bowl
- Beat together in another bowl all the wet ingredients (I just used a fork)
- Add dry ingredients to wet and mix well.
- Spoon into 2 mini loaf pans.
- Bake for 30-45 min. Until toothpick comes out clean.
- Cool for at least 20 minutes before removing from pan and cutting with serrated knife.
- Swipe on a small pat of butter and ENJOY IT!