Breads/ Gluten Free/ Low Carb

Courgette (Zucchini) and Cranberry Bread

A zucchini and cranberry great that is a very moist bread full of goodness.  You could add nuts to it too if you wished.  It is lovely sliced, toasted and buttered.

Keep this bread in the fridge.  I wrap a piece of kitchen towel around it to stop it from drying out.

 

INGREDIENTS

4 eggs, separated

1 courgette (zucchini) grated

1/2 cup almond butter

1 cup cranberries

1 cup almond meal

2 tblspn honey (or sugar substitute of your choice)

1 1/2 tspn cinnamon

1 1/2 tspn nutmeg, grated

1/4 tspn allspice

1 tspn baking soda

1/4 tspn salt

METHOD

  • Preheat the oven to 180C/350F degrees.
  • Whip the egg whites until stiff peaks.
  • Mix the egg yolks with the other ingredients, except the cranberries.
  • Fold in the egg whites and add the cranberries.
  • Pour the batter into a well greased bread tin.
  • Bake for about 60 minutes until golden brown and firm to the touch.
  • Cool for 15-20 minutes in the pan.
  • Remove, slice, eat and enjoy!

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3 Comments

  • Reply
    libby anderson
    July 9, 2012 at 8:36 am

    Being a type 2 diabetic I wonder if this recipe is ok using honey. I guess it wouldn’t taste as good using a sugar substitute.

    • Reply
      Divalicious
      July 9, 2012 at 8:56 pm

      I think honey would be fine…what about Agave syrup?

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