Gluten free zucchini seed bread | Bibbyskitchen recipes | Low carb (2024)

FAQs

Is zucchini bread high in carbs? ›

Zucchini bread (1 slice - 4 1/2" x 2 1/2" x 1/2") contains 21.7g total carbs, 21.2g net carbs, 4.3g fat, 1.8g protein, and 132 calories.

The most common reason for zucchini breadand other quick breads (and cakes) to collapse as they cool is the ingredients are too vigorously or quickly mixed, which incorporates lots of less stable air bubbles into the batter.

Overmixing can lead to a tough and dense bread. Ingredients: Use room temperature ingredients, like eggs and dairy. This helps with mixing the batter evenly and helps with the overall texture of the bread.

Try mixing more gently, using rubber spatula to fold wet/dry ingredients without over-mixing. Why does my zucchini bread come out dry? This is usually due to either not measuring ingredients carefully or over-baking the bread.

A wide variety of vegetables, including bell peppers, asparagus, zucchini, and broccoli, can add important nutrients to a low carb diet.

Sourdough Bread

Sourdough is made by fermenting flour and water rather than using yeast. The fermentation process may make some nutrients more available in the bread. There usually isn't added sugar either. Sourdough seems to have health benefits beyond just providing energy from carbohydrates.

Using too much baking soda or baking powder can really mess up a recipe, causing it to rise uncontrollably and taste terrible.

Wrap your bread/slices/muffins in either plastic wrap or foil (or both for extra protection), then seal in a freezer-safe container or freezer-safe plastic bag. Make sure excess air is removed from your container or bag. You'll also want to make sure your bread is completely cooled before storing.

You can also put hot water in a heat-safe dish and place it on the floor of a cold oven (or on a lower shelf). The steam and heat from the water will help the temperature rise just enough that the yeast is active. The steam will also assist in keeping the surface of the dough moist so it will stretch as it rises.

There's no need to peel the zucchini or remove the seeds. You also shouldn't press or squeeze any of the excess moisture out of it. You want all that to go into the bread!

Why is my gluten free bread rubbery? ›

Take your gluten free bread's temperature.

If the bread has a rubbery layer at the bottom, this usually means it was not fully cooked. The best way to tell if the bread is done is to insert an instant read thermometer all the way to the bottom of the loaf (but not touching the pan).

Lubricate With Oil. One of the easiest ways our bakers follow to make bread soft and fluffy is by using 1-2 tablespoons of lubricant/fats such as vegetable oil to wet the ingredients. This will prevent the formation of excess gluten, as excess gluten makes bread chewy.

But unless your zucchini is excessively juicy, squeezing the squash could be removing some of the moisture you really do want in the bread. It's up to you, though. Squeeze for lighter, drier bread. Leave it as is for denser, moister bread.

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

For every teaspoon of baking powder, you'll want to substitute in ¼ tsp of baking soda with ½ tsp of cream of tartar. If you don't have any cream of tartar, you can also substitute one teaspoon of baking powder with a mixture of ¼ tsp of baking soda plus ½ tsp of either vinegar or lemon juice.

"Zucchini is a good source of vitamin C, potassium and folate. It's also low in calories and provides fiber, which can aid in digestion," she says. Additionally, since it's lower in carbs, it won't spike your blood sugar. Per the USDA, 1 cup of cooked zucchini has less than 5 grams of carbs.

Yes, the carbs from vegetables are the same carbs as from bread. The carb found in both vegetables and in bread is starch. Vegetables and bread may also contain fiber, if the bread contains whole grains or other sources of fiber.

As for zucchini bread, most recipes call for one to two cups of grated zucchini per loaf. If you use one cup, you would have to eat half the loaf to get a half-cup serving of zucchini. (Um, that's not recommended.) Suffice it to say, that slice of zucchini bread on your plate doesn't legitimately count as a vegetable.

Fewer carbs: One cup of zucchini noodles only contains 3.7 grams of carbohydrates compared to 42 grams of carbs in the same portion of traditional pasta. If you are trying to eat low-carb, that is a huge difference!