Low Carb Zucchini Gingerbread Recipe Card
This Low Carb Zucchini Gingerbread Loaf has all the holiday feel-good flavours of ginger, cinnamon, nutmeg and cloves. Topped here with sweet sugar-free coconut icing, it creates the perfect mood for the festive season. Serve this zucchini gingerbread warm or cold for family and friends, or enjoy a slice (or two) with your morning coffee.Low-Carb, Gluten Free, Keto3.6g net carbs/serving (without icing)
Ingredients
Flours
- 1 cup Almond Flour
- ¼ cup Coconut Flour
Sweeteners
- ¼ cup Swerve Brown
- ¼ cup Erythritol/Monkfruit blend
Spices
- 2 tsp Ginger
- ½ tsp Cinnamon
- ½ tsp Cloves
- ¼ tsp Nutmeg
Baking Staples
- ⅛ tsp Salt
- 1 tsp Baking soda
Wet Ingredients
- 2 tsp Vanilla Extract
- 2 tbsp Salted Butter - melted
- 2 Eggs
- 2 tbsp Egg whites -or the egg white from 1 egg
- 1 tbsp Molasses
- 2 tbsp Sour Cream
- ½ cup Grated Zucchini Grate it over a couple of paper towelsand let it sit until you have gathered all your ingredients. Bring the paper towels together and squeeze out the water as much as possible.
Sugar-free Coconut Icing
- ½ cup +2 tbsp Sweetener
- ½ cup Cream Cheese softened
- 2 tbsp Butter softened
- 2 tbsp Coconut cream just the top creamy part of a can of coconut milk
- Desiccated Coconut unsweetened and finely shredded
Instructions
Prepare the zucchini
- Lay two paper towels one over the other in a cross shape over a chopping board or plate.
- Grate the zucchini onto the paper towels and spread it out over the middle section of the paper towels.
- Let the zucchini rest for about 5 to 10 minutes while you gather the rest of your ingredients.
- When it’s time to add the zucchini to the batter, pick up the edges of the paper towel towards the middle to encase the grated zucchini. Twist the top edges to form a little ball with the grated zucchini inside of it.
- With one hand at the bottom and the other on the top, squeeze the zucchini to remove excess water. I usually do this over the sink.
Make the Batter
- Preheat the oven to 325F and line a loaf pan size of 9x5” with parchment paper to prevent the zucchini gingerbread from sticking to the loaf pan after baking.
- Whisk all the dry ingredients into a large mixing bowl, including the sweeteners.
- In a smaller bowl, combine all the wet ingredients except the grated zucchini.
- Pour the wet ingredients into the dry ingredients and mix them with a wooden spoon.
- Fold in the grated zucchini and stir until all the ingredients are incorporated. The batter will be thick.
- Add dollops of the batter into the loaf pan, then level it evenly with a spatula.
- Transfer the loaf pan to the preheated oven and bake for 50 minutes.
- After 50 minutes, poke a toothpick into the middle of the zucchini gingerbread to check for doneness; it should come out clean.
- Switch the oven temperature off and leave the pan in the oven for 10 more minutes to let the center bake without burning the crust. Remove the pan from the oven and let the gingerbread cool in the pan completely before icing it.
Sugar-Free Coconut Icing
- Add all the ingredients into a mixer bowl and whisk on medium speed for about 4 minutes until it becomes smooth.
- Refrigerate the icing for about 10 minutes to firm up, then top the zucchini gingerbread once it has cooled.
Notes
Tips for a successful Low Carb Zucchini bread
- Follow the tips in the post on how to prepare the zucchini for gingerbread loaf.
- Level out the batter evenly in the pan.
- Ensure baking soda is not outdated.
- Cream the butter and sweeteners first, then add the wet ingredients
- Mix all the dry ingredients in a separate bowl.
- Allow the zucchini gingerbread to cool completely in the pan before.
- Add topping variations once it has cooled.