Low Carb and Gluten Free Blueberry Zucchini Bread
Prep time: 
Cook time: 
Total time: 
Serves: 16
While I used a combination of low carb bake mix and gluten free flour this could easily be made with all of either one.
  • 1½ cups of zucchini grated, squeezed and drained
  • ½ cup Splenda for baking
  • ½ cup yogurt (vanilla or plain)
  • ¼ cup vegetable oil
  • ¼ cup brown sugar, packed
  • 1 egg
  • 1 cup low carb bake mix
  • ¾ cup gluten free flour mix
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup blueberries (frozen or fresh)
  • ½ cup chopped pecans
  1. Preheat oven to 350F.
  2. Grease a 8 X 8 inch pan and set aside.
  3. In a large bowl mix the zucchini, Splenda, brown sugar, oil, yogurt and egg.
  4. In another bowl blend the low carb bake mix, gluten free flour, baking powder, baking soda, salt and cinnamon.
  5. Mix the dry ingredients into the wet ingredients.
  6. Stir in blueberries and pecans only until just mixed in.
  7. Spoon batter into the baking pan and bake for 50 minutes or until a toothpick inserted into the bread comes out clean.
  8. Remove from oven, cool 5 minutes and then cut.
Recipe by Remake My Plate at http://remakemyplate.com/low-carb-and-gluten-free-blueberry-zucchini-bread/