Savory Zucchini Bread

By aerin8

You can also make these into Coconut Flour Zucchini Muffins. Pour into a muffin tin lined with paper liners and reduce baking time to about 25 minutes. Different presentation with the same great flavors!

Ingredients

• 6 pastured eggs
• 1/2 cup melted butter or coconut oil
• 1/2 teaspoon Celtic sea salt, plus more for sprinkling
• 3/4 cup coconut flour (I recommend this one) (Don't pack the coconut flour into the measuring cup. Scoop it with your measuring cup then level off the top with a knife - the "dip and sweep" method)
• 2 cups zucchini, shredded
• 1 tablespoon fresh thyme
• 1/2 teaspoon organic garlic powder
• 1 teaspoon baking soda
• 2 teaspoon apple cider vinegar

Details

Servings 12
Preparation time 10mins
Cooking time 70mins
Adapted from empoweredsustenance.com

Preparation

Step 1

Mix the eggs, butter or coconut oil, apple cider vinegar, and zucchini.

In a separate bowl, mix the coconut flour, sea salt, thyme, garlic powder, and baking soda.

Pour the liquid ingredients into the dry ingredients and mix to combine.

Pour into a greased loaf pan that has been lined with parchment paper and sprinkle the top with sea salt.

Bake at 350°F for 50 to 60 minutes or until cooked through. Allow to cool completely before serving.

You can also make these into Coconut Flour Zucchini Muffins. Pour into a muffin tin lined with paper liners and reduce baking time to about 25 minutes.