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!
- 12
- 10 mins
- 70 mins
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
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.
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