AuthorThomas KingZucchini bread is a staple amongst my family. Whenever the zucchini plants overgrow and the zucchini got giant, we would use it in zucchini bread! Delicious.
0.75 grated zucchini
8 eggs
0.50 cup coconut oil (melted)
0.25 tsp steviva blend
1 tsp vanilla extract
1.50 tsp cinnamon
0.50 tsp sea salt
0.75 cup coconut flour
1 tsp baking powder
0.50 cup chopped walnuts
1
Preheat oven to 350ºF.
2
Line a medium-sized loaf pan with cooking parchment and lightly oil.
3
Put all ingredients, except the walnuts) in a blender.
4
Blend until well mixed and coconut flour is no longer lumpy.
5
Stir in walnuts and pour into loaf pan.
6
Bake for 1 hour.
CategoryBreads & Muffins
Ingredients
0.75 grated zucchini
8 eggs
0.50 cup coconut oil (melted)
0.25 tsp steviva blend
1 tsp vanilla extract
1.50 tsp cinnamon
0.50 tsp sea salt
0.75 cup coconut flour
1 tsp baking powder
0.50 cup chopped walnuts
Directions
1
Preheat oven to 350ºF.
2
Line a medium-sized loaf pan with cooking parchment and lightly oil.
3
Put all ingredients, except the walnuts) in a blender.
4
Blend until well mixed and coconut flour is no longer lumpy.
5
Stir in walnuts and pour into loaf pan.
6
Bake for 1 hour.
2 Comments
Jeremy Rotert · March 21, 2023 at 6:43 pm
The serving size is shown as 1? Shouldn’t it be at least 8?
Thomas King · March 24, 2023 at 6:14 pm
Hi Jeremy,
Thank you for reaching out to us! The serving size would be one slice of the loaf. We’ve updated the number of servings available per loaf.