Coconut Flour Zucchini Bread
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 211.1
- Total Fat: 15.8 g
- Cholesterol: 139.5 mg
- Sodium: 200.0 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 0.2 g
- Protein: 7.1 g
View full nutritional breakdown of Coconut Flour Zucchini Bread calories by ingredient
Introduction
Gluten free, low glycemic, low sugar, Keto-friendly, dairy-free (unless you can't do eggs) Gluten free, low glycemic, low sugar, Keto-friendly, dairy-free (unless you can't do eggs)Number of Servings: 8
Ingredients
-
.75 cup Coconut flour (by SCRAPPYMELLA)
1 tsp Baking Powder
.5 tsp Baking Soda
1 tsp Cinnamon, ground
.25 tsp Nutmeg, ground
6 tbsp Coconut Oil
3 oz Almond Breeze Almond Milk, Unsweetened Vanilla
0.5 tsp liquid sweet leaf stevia (by EWEINHISPASTURE)
15 tsp coconut sugar, Madhava™ Organic (1 t)
6 large Egg, fresh, whole, raw
1 cup Zucchini (Grated) (by STEFANIE822)
Directions
Preheat oven to 350 degrees.
Grease bread pan and line with parchment paper.
Grate zucchini, sprinkle salt over and let stand while mixing the other ingredients... mix all dry in a large bowl.
Mix all wet in a separate bowl and mix or whisk until eggs are lightly beaten.
Add wet to dry and lightly mix just until liquid is absorbed by the coconut flour.
It will thicken up the longer it sits, add more almond milk as needed for bread-like consistency.
Spread in pan.
You may need to cook it longer depending on the moisture factor.
Bake for 30 min and check to make sure the top isn't burning. If it's getting too brown, then cover with foil and bake for an additional 20 min or until bread is "bouncy" and a toothpick comes out clean.
Once done, run a knife around edges and should be able to pop out onto a cooling rack.
Enjoy.
Serving Size: 8 (2-3 oz) pieces
Number of Servings: 8
Recipe submitted by SparkPeople user WANNABESINGER9.
Grease bread pan and line with parchment paper.
Grate zucchini, sprinkle salt over and let stand while mixing the other ingredients... mix all dry in a large bowl.
Mix all wet in a separate bowl and mix or whisk until eggs are lightly beaten.
Add wet to dry and lightly mix just until liquid is absorbed by the coconut flour.
It will thicken up the longer it sits, add more almond milk as needed for bread-like consistency.
Spread in pan.
You may need to cook it longer depending on the moisture factor.
Bake for 30 min and check to make sure the top isn't burning. If it's getting too brown, then cover with foil and bake for an additional 20 min or until bread is "bouncy" and a toothpick comes out clean.
Once done, run a knife around edges and should be able to pop out onto a cooling rack.
Enjoy.
Serving Size: 8 (2-3 oz) pieces
Number of Servings: 8
Recipe submitted by SparkPeople user WANNABESINGER9.