Grain & Sugar- Free Zucchini Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
3/4 C loosely packed shredded zucchini6 eggs (4 of them separated)1/2 C coconut milk1/3 C coconut oil (melted)1/2 C Swerve or Erythritol1 tsp vanilla1 1/2 tsp cinnamon1/2 tsp Celtic sea salt3/4 C coconut flour (sifted)1 tsp baking powder1/2 C chopped pecans or walnuts (optional)Unsweetened coconut flakes (optional topping)
Preheat oven to 350 F. Grease loaf pan with coconut oil or butter. Separate 4 eggs into two bowls. Whip egg whites until fluffy & stiff.
In other bowl, blend together the 4 egg yolks, zucchini, oil, coconut milk, sweetner, vanilla. Then add the other 2 eggs, beating well.
Combine coconut flour and dry ingredients (salt, cinnamon, baking powder) and sift. Add into wet ingredients until well blended and no lumps. Fold in nuts. Gently fold in egg whites to batter. Pour into greased pan. Top with unsweetened coconut flakes and bake for 60 mins or until inserted toothpick comes out clean. Cool & enjoy. Makes 10 servings.
Serving Size: 10 slices
Number of Servings: 1
Recipe submitted by SparkPeople user MTNAIRMAMA.
In other bowl, blend together the 4 egg yolks, zucchini, oil, coconut milk, sweetner, vanilla. Then add the other 2 eggs, beating well.
Combine coconut flour and dry ingredients (salt, cinnamon, baking powder) and sift. Add into wet ingredients until well blended and no lumps. Fold in nuts. Gently fold in egg whites to batter. Pour into greased pan. Top with unsweetened coconut flakes and bake for 60 mins or until inserted toothpick comes out clean. Cool & enjoy. Makes 10 servings.
Serving Size: 10 slices
Number of Servings: 1
Recipe submitted by SparkPeople user MTNAIRMAMA.
Nutritional Info Amount Per Serving
- Calories: 2,528.7
- Total Fat: 185.9 g
- Cholesterol: 1,470.0 mg
- Sodium: 2,033.3 mg
- Total Carbs: 233.8 g
- Dietary Fiber: 168.9 g
- Protein: 80.2 g
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