Zucchinis are great for baking diabetic-friendly cakes and muffins. This may sound strange as they’re more frequently used in savoury recipes, but here are 10 reasons to give them a go!
These green gems are a health powerhouse and they:
- Are a high source of antioxidants and Vitamin C
- Have anti-inflammatory properties that can improve heart health
- Are a high source of potassium
- Help improve digestion
- Are low in calories and carbs
- Help maintain eye health
- Are a good source of energising B vitamins
- Can help control diabetes
- May help balance thyroid and adrenal function
- They taste great!
Visit Food is Medicine for more interesting information on the health benefits of zucchinis.
Zucchinis are ideal for low-carb baking, as they only have 3g of carbohydrate per 100g!
The other great thing about zucchinis is they don’t have a strong flavour, so they’re perfect for sweet dishes.
They are also quite juicy, so they are perfect for ensuring your cakes turn out moist, without the need to add oils or butter.
In my earlier post, Loopy About Lupin Flour , I promised you a recipe using this great low-carb flour alternative. Well here it is, my Low-carb Zucchini and Raisin Loaf!
The great news is, one slice is only half a portion (7.6g) of carbohydrate – yahoo!
This recipe is my take on my mum’s Zucchini and Raisin Loaf, but mine of course is low-carb, low fat and has no added sugar.
I use a mix of Lupin Flour and Almond Meal for this recipe instead of traditional wheat-based flour, to keep the carbs down. Lupin Flour is a great option for low-carb baking and I use it in many of my sweet treats.
I do mix it with almond meal though, as Lupin on its own will give too strong a flavour. It is also slightly yellow in colour, so it can give your cakes a pale yellow tinge.
I like to include raisins in this recipe for natural sweetness. Raisins are not themselves low in carbs or sugar though, so you do need to watch how much you add. I still manage to achieve an overall low-carb count, adding just enough to add sweetness and flavour, but not too many that my recipe is high-carb.
I serve my Zucchini and Raisin Loaf with Greek Yoghurt, as this adds creaminess. The slight sourness of the yoghurt also gives a nice balance to the sweet cake.
Go on, give it a go!
Email me or leave a message via the comment section of this blog and tell what you think of this recipe. I’d also love to hear about your food challenges living with diabetes.
Low-carb Zucchini and Raisin Loaf
- 100 g Lupin flour
- 100 g Almond meal
- 1/2 cup Full cream milk (you may need slightly less)
- 100 g Greek Yoghurt
- 80 g Raisins
- 1 tsp 100% Stevia Extract
- 1/2 tsp Sugar free 100% Pure Vanilla Extract
- 50 g Walnuts
- 35 g Sunflower seeds (plus an extra handful for the top)
- 2 tsp Regular Baking Powder
- 1/2 tsp Bicarbonate of Soda
- 1 Zucchini (medium sized)
- 2 Eggs (Large/ 800g)
Pre-heat oven to 180 degrees Celsius.
In a bowl add all dry ingredients including flours, Stevia, baking powder and bicarbonate of soda and mix well.
Wash and grate the zucchini on the course setting (don't squeeze out the juice). Add to a separate bowl.
Crush walnuts in your hands and place into bowl with zucchini. Then to the same bowl add the rest of the wet ingredients including the milk and yoghurt and mix well.
Combine all wet ingredients with the dry and mix well.
Pour mixture into a small silicone loaf tin (approx. 9.5cm x 22.5cm) and sprinkle over the rest of the sunflower seeds.
Place loaf tin into the oven and bake at 180 degrees Celsius for approximately 45-55 minutes or until done.
Serve with a dollop of Greek Yoghurt.