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Zucchini Pumpkin Bread Low Carb

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Zucchini Pumpkin Bread Low Carb

The perfect zucchini pumpkin bread low carb recipe with a picture and simple step-by-step instructions.

  • 250 g Zucchini
  • 100 g Butternut squash
  • 140 g Grated Emmental
  • 1,5 tsp Salt
  • 5 piece Eggs
  • 60 g Soy flour
  • 200 g Almond flour
  • 100 g Olive oil
  • 7 g Dry yeast
  1. Preheat the oven to 170 degrees.
  2. Coarsely grate the zucchini and pumpkin.
  3. Put all ingredients in a bowl and work with the dough hook for a long time (5-8 minutes).
  4. Line the baking pan with baking paper
  5. Press mass in.
  6. Bake for 40 minutes.
  7. After the baking time, set the temperature to 150 degrees and bake for another 20 minutes.
Dinner
European
zucchini pumpkin bread low carb

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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