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This really is the best ever low carb chocolate chip zucchini bread. And you know I don’t say that lightly! Dairy-free, sugar-free, grain-free. Yup, I am doing it. Best Low Carb Chocolate Chip Zucchini Bread

thumbnail courtesy of alldayidreamaboutfood.com

lowcarbmaven.com

 

A low carb Chocolate Zucchini Muffin that’s moist and chocolaty. Made from coconut flour, these zucchini muffins are a healthy and safe snack for school lunches or the perfect ketogenic treat. If you are looking for moist chocolaty muffins that are easy to make and low in carbs, you’ve come to the right place.

When my kids get home, the first thing they want after putting away their school things is to have a snack. I was happy to have these low carb chocolate zucchini muffins available for them. Talk about a huge hit! And, since these muffins are so decadent tasting, they also double as a dessert. But, I enjoyed my muffin in the morning, warmed-up and spread with salted butter. It was perfect with my coffee. SO YUM!

I used coconut flour in this recipe because coconut is botanically considered a fruit and not a tree nut. Many schools nowadays have a peanut-free or no-nut policy. Because I have two nephews very allergic to peanuts (a legume) and tree nuts, I am sensitive to the issue. I use sunflower butter and chia jam as subs for my kids pb & jelly sandwiches and rely on coconut flour for any school snack or treats I may tuck into their lunches.

For variation, you can make my low carb zucchini bread recipe into muffins, too. It’s also a made from coconut flour so it’s another option for school snacks.
Via lowcarbmaven.com

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Luckily, there are a ton of low carb versions of our favorite comfort foods on the market today. From fries and pasta to burgers and cookies, there are plenty of options that will allow you to indulge in your cravings without feeling guilty afterwards. Need to see it to believe it? No problem. Here are 14 products that prove that comfort doesn’t always have to equal carbs!

Mornings are rough and sometimes grabbing a bagel stuffed with cream cheese at a nearby bodega seems like the easiest and most comforting breakfast option. Before you do that, though, consider checking out ThinSlim Foods Cinnamon Bagels. Made from natural wheat bran, natural wheat protein isolate, natural oat flour, purified water, sea salt, calcium propionate (a light preservative), chicory roots, yeast, cinnamon, and stevia, these bagels are a lighter option. Each bagel is 60 calories, has 15 grams of total carbs, two grams of net carbs, and 13 grams of protein. Reviewers are saying that these bagels are tasty, chewy, fluffy, and successful in satisfying bagel cravings. However, some reviewers felt that the bagels were a bit too dense and that the cinnamon was not pronounced enough. To try them out, you can get one 12-ounce bag (six bagels) for $8.

If you’re a Nutella fan, you know how hard it can be to not slather the spread on everything. Well, while we still don’t suggest that you incorporate a chocolate-hazelnut spread into all of your dishes, you can definitely feel a little better about it if you invest in Nutilight Hazelnut Spread. This sugar-free product is made with chicory root fiber, vegetable oil, hazelnut, erythritol, cocoa powder, sunflower lecithin, pure vanilla extract, and stevia leaf extract. It is also gluten-free, non-GMO, and has 17 grams of totals carbs and five net carbs per two tablespoons. Reviewers are saying that this spread has the taste and texture of fudge, is wonderful when chilled, and is a great low-carb substitute for Nutella. However, it is worth noting that due to the high fiber content of this item, some reviewers have experienced gastrointestinal discomfort when eating too much of this spread at once. If you’d still like to try it out, you can get one 11-ounce jar for $9.

 

 

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Beyond the bread: 8 ways to get creative with zucchini

sctimes.com

Zucchini is an easy-to-grow crop, with its plants thriving in nearly any kind of soil and with one plant capable of producing up to 10 pounds of zucchini over one growing cycle. If you suppose an amateur gardener, unaware of zucchini’s incredible yield, plants two or three seedlings in the spring … well, you’re looking at a whole lot of zucchini come July. It’s true that some people redistribute their zucchini burden by saddling neighbors and friends with sacks of the stuff unannounced.

It sounds like the plot of a Roald Dahl novel, but overly abundant zucchini is no joke for growers in Central Minnesota. Zucchini is an easy-to-grow crop, with its plants thriving in nearly any kind of soil and with one plant capable of producing up to 10 pounds of zucchini over one growing cycle. If you suppose an amateur gardener, unaware of zucchini’s incredible yield, plants two or three seedlings in the spring … well, you’re looking at a whole lot of zucchini come July.

So what to do, then, with all that squash? It’s true that some people redistribute their zucchini burden by saddling neighbors and friends with sacks of the stuff unannounced. It’s comical, but it’s also a dilemma; a person can only make (and eat!) so much zucchini bread. Whether you’re a zucchini grower or the recipient of a neighbor’s bounty, you’re likely in need of some fresh, innovative recipes.

In a large bowl, whisk  ¾ cup plus 2 tablespoons of whole wheat or all purpose flour together with 2 teaspoons of baking powder, ½ teaspoon salt, and ½ teaspoon cinnamon. In a separate bowl, whisk together two egg yolks (save the whites), 1 cup full fat Greek yogurt, 1 teaspoon vanilla extract, 2 tablespoons dark brown sugar, and 1 tablespoon of honey.

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