Zucchini Bread
This zucchini bread is a quick and easy treat that makes a perfect grab and go snack in the morning! Moist, perfectly sweet with lots of crunchy walnuts, brown sugar, and a hint of cinnamon.
Recipe:
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Zucchini Palooza | Zucchini Bread | Zucchini Mock Crab Cakes |, Zucchini Donuts
Hi, Welcome to My WW weight loss journey Channel! Come with me and I will share what I have learned! Let us do this together!
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Say Goodbye to Unhealthy Bread – Dr. Berg's Healthiest Bread in the World
Want to stay healthy, but also love bread? Try this recipe for the healthiest bread in the world!
You can find this recipe and other recipes here:
Timestamps
0:00 Keto-friendly bread
0:28 How to make keto bread
10:16 Tasting the low carb bread
INGREDIENTS:
DRY INGREDIENTS:
1 cup almond flour
1 cup arrowroot flour
1/3 cup coconut flour
1 tsp sea salt
2 tsp active dry yeast
1 ½ Tbsp very finely ground chia seeds
2 Tbsp organic psyllium husk powder
WET INGREDIENTS:
1 ¼ cup filtered water
2 tsp maple syrup (This is consumed by the yeast, which lowers the glycemic index.)
1 egg
DIRECTION:
In a large bowl, whisk together the almond flour, arrowroot flour, coconut flour, and sea salt.
Heat water at 105-110 °F. Add 2 tsp of maple syrup and stir. Add the yeast and let the mixture stand for 10 minutes. The yeast should bubble or foam. If it doesn’t, start all over again.
Stir the finely ground chia and psyllium powder into the yeast mixture. Let it stand for 1 minute to thicken, then whisk.
Pour the thickened yeast-chia mixture into the dry ingredients, and mix with a wooden spoon until thick and fully combined. The dough will be slightly sticky, but workable. Knead for 1 minute.
Put the kneaded dough back into the bowl. Cover with a damp cloth and place in a warm spot to rise for 1 hour.
Preheat the oven at 425 °F with a pizza stone (or cooking sheet) inside.
Divide the dough into two balls. Place one of the dough balls on a square parchment paper or a cutting board. Dip your hands in water and shape the other big dough ball into small round balls. Brush with egg wash, if desired. Use a serrated knife to cut a tic-tac-toe pattern on the top.
Slide the prepared dough onto the preheated stone or cooking sheet. Bake for 35-40 minutes. Please note that baking time can vary; the measure of doneness is an internal temperature of 205-210 °F.
Let your baked goodies cool completely on a wire rack. (Not allowing the loaf to fully cool before cutting may result in a gummy interior.) Once completely cooled, slice and serve, or store in an airtight container. To re-crisp crust, toast or reheat at 375 °F for 5-10 minutes.
In this video, we’re going to share with you a fantastic recipe for the healthiest bread in the world! This is the ultimate low carb bread recipe. It’s delicious, and it’s flourless, gluten-free, and completely keto-friendly.
We use almond flour, coconut flour, and arrowroot flour in this recipe. Arrowroot is a low-glycemic flour made from a root, and in small amounts, it’s perfectly good.
Let’s be honest. Many healthy alternative breads out there are not very good. But, this keto recipe is different. This is really the tastiest and healthiest bread in the world. This keto bread is a perfect healthy alternative for those of you on the healthy keto diet. Many people miss having bread when they’re on the healthy keto diet, but you don’t have to anymore. You can toast this keto bread, use it for sandwiches, or simply add some butter and enjoy!
Talk to a Product Advisor to find the best product for you!
Call 1-540-299-1556 with your questions about Dr. Berg's products. Product Advisors are available Monday through Friday 8am-6pm and Saturday 9am-5pm EST.
* At this time, we no longer offer Keto Consulting and our Product Advisors will only be advising on which product is best for you and advise on how to take them.
Dr. Eric Berg DC Bio:
Dr. Berg, age 57, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.
Disclaimer:
Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.
We hope you enjoy this recipe for the healthiest bread in the world. Thanks for watching!
How To Make Homemade Zucchini Bread #quarantinecookingathomewithme
In this video, my mother and I are in the kitchen baking homemade zucchini bread. I am sharing the process and her recipe for this delicious bread. Zucchini bread is perfect for breakfast along with your coffee or as a dessert. I love it served warm with melted butter.????
This video is in collaboration with the #quarantinecookingathomewithme Challenge that is hosted by This and That With Denise Jordan, Kenyas Decor Corner and the Sister Circle.
Denise Jordan @This and That with Denise Jordan , Kenya from @Kenya's Decor Corner and the Sister Circle will be sharing receipes every Wednesday for the next 2 weeks so please be sure to check out the playlist and hit that subscribe button and notification bell so that you are notified each week when new videos are updated. Thanks so much for watching!
This and That with Denise Jordan
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Also be sure to click the playlist link below to see everyone's video!
#quarantinecooking
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Check out other my quarantine cooking videos:
Delicious Low Fat Strawberry Shortcake
Homemade Shrimp Fried Rice
Zucchini Bread Recipe
2 cups zucchini grated in food processor
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
dash of cinnamon
3 eggs
1 cup of canola oil or vegetable oil
2 1/4 cups sugar
2 teaspoons vanilla extract
2 cups chopped nuts
Delicious Blueberry Zucchini Bread Recipe with Karen
This is a very tasty and easy recipe for Blueberry Zucchini Bread. You can't taste the zucchini, but it helps keep the bread super moist! Click Show More below for the recipe!!!
Karen's Blueberry Zucchini Bread Recipe
3 Eggs beaten
1 Cup Vegetable Oil
2 Cups Sugar (we used Coconut Sugar, but any sugar will work)
2 Cups Zucchini shreaded
3 Cups All Purpose Flour
1 Tablespoon Ground Cinnamon
3 teaspoons Vanilla Extract
1 teaspoon Salt
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1 Pint Fresh Blueberries (16 oz)
1) Preheat your oven to 350F.
2) Lightly grease 2 loaf pans
3) In a large bowl, beat together the eggs, oil, vanilla, and sugar.
4) Add the zucchini and fold it into the egg mixture.
5) Add the flour, salt, baking powder, baking soda, and cinnamon and stir it in making sure all of the flour is mixed in thoroughly.
6) Coat the blueberries lightly with flour and gently fold in the blueberries so that you don't burst them.
7) Pour the mixture evenly into your loaf pans.
8) Bake the bread in your preheated oven for 50 minutes or until a toothpick inserted into the center of the loaf comes out clean.
9) After removing from the oven, let the bread cool in the loaf pans for 20 minutes, then turn the bread out onto wire racks to cool completely.
Enjoy!!!
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Nile's Blues Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Starfrit vegetable peeler, great for canners and making zucchini bread.
Starfrit vegetable peeler, great for canners and making zucchini bread.