Low Carb Zucchini Coconut Pecan Bread


  • 1 1/2 cups Zucchini, unpeeled, shredded, drained, and squeezed dry
  • 2 eggs
  • 1 cup Splenda
  • 1/3 cup Erythritol, granular
  • 2 tablespoons Dixie Carb Counters Thick It Up Low Carb Thickener
  • 1/2 cup Coconut Oil, melted
  • 1 cup Almond Flour
  • 1 cup LifeSource Foods Wheat Protein Isolate 5000
  • 1 teaspoon baking powder 
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1/2 cup pecans, chopped
  • 1/2 cup unsweetened coconut

Preparation Instructions:

In a bowl, beat eggs, Splenda, Erythritol, Thick It Up, and coconut oil until creamy. Add zucchini. In another bowl, combine flours, baking powder, baking soda, salt, and cinnamon. Set aside 1/2 cup flour mixture and add the rest to the creamed mixture. Add vanilla and mix thoroughly. Add the remaining 1/2 cup flour to coconut and nuts and stir to coat. Then add to mixture and combine thoroughly. Pour into a greased 9 x 5 glass loaf pan and bake in a 325 degree preheated oven for 60 minutes or until done. Cool for 10 minutes before removing and cutting into slices.

Variation: Make crunchy "fingers" by cutting cooled loaf into smaller slices. Place fingers on cookie sheet and bake at 275 degrees, turning every 15 minutes, until fingers have a nice crunch.

Entire loaf is approximately 24 carbs.

Breads / crusts / all-purpose flour mix