Coconut flour Zucchini bread
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 136.0
- Total Fat: 7.0 g
- Cholesterol: 93.0 mg
- Sodium: 300.6 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 1.6 g
- Protein: 5.6 g
View full nutritional breakdown of Coconut flour Zucchini bread calories by ingredient
Number of Servings: 8
Ingredients
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Ingredients:
*Coconut flour, .5 cup (remove)
Baking Soda, .75 tsp (remove)
Salt, .5 tsp (remove)
Cinnamon, ground, 1 tbsp (remove)
Nutmeg, ground, .5 tsp (remove)
Egg, fresh, whole, raw, 4 large (remove)
Honey, 3 tbsp (remove)
Zucchini, 1 cup, mashed (remove)
Banana, fresh, 1 medium (7" to 7-7/8" long) (remove)
Walnuts, .33 cup, chopped (remove)
•Preheat oven to 350 degrees.
•Grease a loaf pan with coconut oil or line with parchment paper; set aside.
•Shred your zucchini finely, and then use a nut milk bag or cheesecloth to squeeze all the moisture out of it.
•Mix the egg, honey or syrup, and banana together in a large bowl.
•Add the dry ingredients and zucchini, and stir until the batter is smooth.
•Stir in the nuts, if using.
•Pour batter into your greased loaf pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean
Original article at: http://www.smallfootprintfamily.com/coconut-flour-zucchini-bread#ixzz3FYXglOzb
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Directions
Serving Size: 1" slice of 8" tin
Number of Servings: 8
Recipe submitted by SparkPeople user LTLSQUAW.