Want to enjoy the flavor of warm apple fritters without all the carbs? This gluten free zucchini mock apple fritter bread uses zucchini to keep it low carb.
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Disclaimer: All the Sukrin products used were purchased by me and all opinions are my own. However, the giveaway is sponsored by Sukrin USA.
There is a great new sweetener available in the US that comes from Europe and it’s going to allow certain homemade sweets to be possible again. I’m talking about the Sukrin line of sweeteners which includes two great syrup sweeteners.
One is a clear fiber syrup that can be used similar to corn syrup. The other is a dark syrup that is the perfect substitute for honey and molasses. I’ll be providing a review of the syrups in future posts.
This low carb gluten free zucchini apple fritter bread recipe used three of the Sukrin powder/granular sweeteners. All three of these natural origin sweeteners are fabulous as well as non-GMO!
You may be wondering where you can buy these products. Unfortunately, it may be a while before they are available locally unless you request your store to carry them.
I’ve never been completely sold on Swerve. But, I would buy it because my local grocery store carries it and I can usually grab it if I’m running low.
However, Swerve has become so popular at that store that it’s often sold out. That’s why I’m so happy that I found this great collection of sweeteners at SukrinUSA.com and the prices are much lower than the local store sells comparable products.
I made this low carb apple fritter bread using the Sukrin Gold, Sukrin:1, and the Sukrin Melis which is a powdered sweetener that replaces confectioner sugar.
The Sukrin Gold is amazing because it looks and feels just like REAL brown sugar. I’m not sure how they did it, but the ingredients are listed as Natural sweetener erythritol (polyol), tagatose, glycerol, malt extract (gluten-free) and steviol glycosides.
I used one of the last zucchini we got off our plant before it stopped producing. It was a little larger than medium size. You probably can use another similar vegetable like chayote in place of the zucchini. It just needs to have very little taste and be similar in color to an apple.
I tried the recipe without xanthan gum and the bread does crumble a bit more than if you add it into the batter. I haven’t used guar gum in a while, but it should be a suitable replacement for the xanthan gum. Or, just leave it out.
I made this apple fritter bread similar to my low carb cinnamon swirl bread by assembling in layers. The first layer is the batter, then the chopped zucchini, then half the cinnamon sweetener mix.
The layers are then repeated so there’s a zucchini layer on top sprinkled with the cinnamon mix.
The zucchini pieces need to be pressed into the batter so they won’t start falling off after baking. I did run a knife through and tried to swirl the zucchini and cinnamon into the batter.
The bread baked up nice and golden in the oven. I did line the bread pan with parchment paper so it was a breeze to lift out of the pan.
I let the apple fritter bread cool for several minutes and then drizzled a mix of the powdered Sukrin and heavy cream on top.
It kind of looks and tastes like a danish. I found it best to eat this warm, shortly after baking. However, the leftovers out of the refrigerator are also super yummy!
This low carb sweet bread is a nice change from the traditional zucchini bread. It’s also a great way to enjoy the flavor of apples without all the carbs! For another fall favorite, try a batch of keto pumpkin bars!
Gluten Free Low Carb Zucchini Apple Fritter Bread Recipe
Enjoy this awesome low carb sweet bread! And if you’d like a few other fall favorites, try my zucchini apple pie filling or the keto pumpkin cake by my friend Angela.
Zucchini Apple Fritter Bread – Gluten Free
Ingredients
- 1/4 cup Sukrin Gold
- 1 teaspoon cinnamon
- 1/2 cup low carb sugar substitute I used Sukrin
- 1/2 cup butter softened
- 3 eggs
- 2 teaspoons apple extract
- 1 cup almond flour
- 1/2 cup coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon xanthan gum optional
- 1/2 cup unsweetened almond milk
- 1 medium zucchini peeled, seeded and chopped
GLAZE:
- 1/4 cup Sukrin Melis
- 2-3 tablespoons heavy cream
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- Preheat oven to 350°F. Use a 9×5-inch loaf pan and spray with non-stick spray or line with parchment paper.
- Mix Sukrin Gold and cinnamon together in a bowl. Set aside.
- In another medium-sized bowl, beat white granular sweetener and butter together using an electric mixer until smooth and creamy.
- Beat in eggs, 1 at a time, until blended in; add in apple extract extract.
- Combine and sift together flours and baking powder in medium bowl.
- Add dry mix into creamed butter mixture and stir until blended.
- Mix milk into batter until smooth.
- Spread half the batter into the prepared loaf pan; add half the zucchini, then half the Sukrin Gold/cinnamon mixture.
- Lightly pat apple mixture into batter.
- Spread the remaining batter over apple layer and top with remaining apple mixture, then the remaining brown sugar/cinnamon mixture.
- Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.
- Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 1 hour to 1 hour 10 minutes.
- To make glaze, mix powdered sweetener and cream together until well mixed.
- Let cool for about 15 minutes before drizzling with glaze.
Notes
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Nutrition
Additional Info
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
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Lisa MarcAurele has been creating low carb recipes for herself and sharing them with others since 2010. She enjoys experimenting in the kitchen. The results are low sugar foods that taste like high carb favorites!
