Moist and delicious with a hint of cinnamon. Perfect for phase 3 breakfast with some cashew butter!
1 1/2 cups sprouted wheat flour
3/4 tsp salt
1 tsp baking powder
1/2 tsp cream of tartar
1/2 tsp nutmeg
1 tsp cinnamon
1 tsp baking soda
1 1/2 cups xylitol
1/2 cup olive oil
3 T water
1 cup grated zucchini
1 tsp lemon juice
Preheat oven to 350
In large bowl, combine eggs, oil, xylitol, water, zucchini, lemon juice. In a medium sized bowl, mix remaining dry ingredients. Add dry to wet and stir just until moist and combined. Do not over mix. Pour into silicone baking loaf pan, or other loaf pan that has been brushed with oil. Bake 35-45 minutes, until toothpick comes out clean. Test at 30 minutes. Baking time depends on the size of your pan.
For P1 modification, use 2 egg whites instead of whole egg, and replace oil with oat milk in the same amount. I also throw in a bit more zucchini.
Where do you find sprouted wheat flour?ReplyDelete
I get mine at Sprouts but you can order online and other stores carry itReplyDelete
How do you know how much you can eat?ReplyDelete
this recipe makes 12 standard portionsDelete
I just made this zucchini bread and it turned out awesome. Delicious. Thank you for sharing your recipes with the FMD group.ReplyDelete
Could you sub rice flour or almond flour?ReplyDelete
I'm not a fan of brown rice flour by itself, and I rarely use almond flour. It's just too pricey for the high volume of baking I do. You could try doing half of each, but I honestly don't know how the texture would beDelete
I love your zucchini bread! I have used less xylitol because I ran out and it did t hurt a thing! Yum!ReplyDelete
I'm so glad you like it!!Delete
Carolyn, can you adjust this recipe to make it P1 compliant? Thank you!ReplyDelete
3 egg whites instead of whole eggs, oat milk instead of oil, a little extra zucchiniDelete
I just made it and it's cooling!! Can't wait to try it!! How many slices for haylie pomroy's <20 pounds? For half breakfast and dinner correct???ReplyDelete
For p1, it's 6 servings per recipe, and for p3, it's 12 servings per recipe.Delete
It's a grain, so anywhere on your meal map that requires a grain
Hi Carolyn, Let me being by saying thank you! I really enjoy your posts, recipes and advice! I am in my second round of FMD and recently joined the Facebook group. That is how I found you. Your blog is fantastic because your recipes are real! As a fellow foodie and cook I am loving your creativity and knowledge of FMD. I am baking this bread right now. I did have a couple of questions... have you ever used spelt flour for this in the phase 1 version? I had some, and was out of sprouted wheat flour tonight so I tried it :). Also, any suggestions for purchasing xylitol in bulk? Or sprouted wheat flour in bulk? I am finding xylitol to be cost prohibitive at $8.99 a pound-especially because I've been adding smoothies in to my diet and now trying a bit of bread baking. I live in Chicago but head your way often as my two oldest live in Chattanooga ...I'm definitely gonna find the grocery store Sprouts next time I'm in middle Tennessee.ReplyDelete
Thanks for your time in answering all my questions!
I love spelt flour and prefer it over sprouted wheat, but it's only p1. I buy my xylitol online at Swanson Vitamins, they have 3lb cans for around 22.00, and I stock up when it's lb sale. I get sprouted wheat flour from Vitacost. I have a Swanson link to save you 10.00 if you need.Delete
Thank you for your kind words and support!
I would love your link Carolyn. And thanks for the posts and encouragement! You might not know what a gift you are but your knowledge is pretty impressive! My email is firstname.lastname@example.orgReplyDelete
can i use almond or rice milk in place of the oat milk?ReplyDelete
Hi Carolyn, Thank you for your posts... you give people hope to live a healthier lifestyle by providing all your wonderful recipes.ReplyDelete
I am on my second round after losing 16 lbs +1+ this week. I am 70 work full time and have never used xylitol. I am honestly not inclined to introduce this sweetener to my body as my delicate stomach doesn’t like things that are difficult to digest. What substitute could you suggest? I have using stevia in my smoothies. Thanks again!
You can use stevia, you'll need to Google the conversion for your brand. You can use pure monk fruit, also. It's super concentrated. Check ingredients though. Some brands add non FMD sweeteners to it.Delete
Can I shred zucchini and freeze to use later or will there be too much moisture? Love your recipeReplyDelete
hi, Teri- I am not sure freezing shredded zucchini would work, but you can freeze the bread after it is baked and cooled!Delete