Zucchini Bread Carb Friendly


  • 3 eggs
  • 1 cup unsweetened applesauce
  • 1 cup Splenda
  • 2 1/2 cups grated zucchini and yellow squash (either one or a comibnation of both)
  • 2 teaspoons vanilla extract
  • 2 cups gluten flour
  • 1 cup soy flour
  • 3 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup chopped walnuts


  1. Preheat oven to 325 degrees F.  Grease and flour two 8×4 inch loaf pans.
  2. In a large bowl, beat eggs lightly. Add applesauce and Splenda. Mix in zucchini and vanilla.
  3. In a separate bowl, mix flour, cinnamon, soda, baking powder, salt and nuts. Stir into the egg mixture.
  4. Divide batter and pour into prepared pans.
  5. Bake for 60 minutes or until done.

You can also add a walnut crumble crust on top of the bread to give it a little crunch.

For crust:

Mix 1 cup brown sugar, 1 cup soy flour, 1 cup chopped walnuts and 2 tbs softened butter or margarine. Divide and sprinkle on top of batter then bake.


  • Makes 2 loaves
  • Gluten flour or vital wheat gluten flour is wheat flour with bran and starch removed. It is much lower in carbohydrates and higher in protein.  It is also a lot more expensive than regular flour and is usually added with other whole grain flour.
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