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Caashifa's LC Savoury Zucchini Bread

By: | May 6, 2017 | Tags: | 15 comments

TRH Caashifa's LC Savoury Zucchini Bread
This is the first full-sized low carb loaf i have baked. It’s a pretty good bread and tastes delicious.
Ingredients
6 eggs
1/2 cup melted coconut oil
Crack of sea salt / Himalayan pink salt
3/4 cup coconut flour
2 cups shredded zucchini
1 Tbspn dried parsley
1 tspn garlic powder
1 tspn nutritional yeast (optional)
1 tspn baking soda
1/2 tsp baking powder
2 tspns apple cider vinegar
Method:
Mix the eggs, coconut oil, apple cider vinegar, and zucchini.
In a separate bowl, mix the coconut flour, salt, parsley, garlic powder, and baking soda and baking powder.
Pour the liquid ingredients into the dry ingredients and mix to combine.
Pour into a greased loaf pan.
Sprinkle with dried parsley (optional).
Bake at 250C until cooked through.
Bread will be brown and firm to the touch.
Allow to cool completely before cutting.
Prepared, tried and tested by: Caashifa Adams Young
 

  1. Reblogged this on and commented:
    Mmmm!

  2. This sounds yummy and I like it uses coconut flour and not almond flour 😊

    • I have made it today with slight modifications, and its truly yummy

      • what slight modifications…as I was thinking about making it myself today x

        • This is my version:
          Es’s GF Savoury Zucchini Bread
          Ingredients
          6 Large eggs
          125 ml melted coconut oil
          10ml pure white vinegar
          500 ml finely grated zucchini (1 medium)
          175 ml coconut flour
          Himilayan pink salt (I use a grinder, ± 5-6 twists)
          7.5 ml dried parsley
          5 ml garlic powder
          5 ml nutritional yeast (I did not add this – optional)
          7.5 ml baking soda
          5 ml baking powder
          Method:
          Mix the eggs, oil, vinegar, and zucchini.
          Add the coconut flour, salt, parsley, garlic powder, and baking soda and baking powder and mix to combine.
          Pour into a greased loaf pan.
          Sprinkle with dried parsley
          Bake at 250C / 475F for ± 20-25 minutes.
          Bread will be brown and firm to the touch.
          Allow to cool completely before cutting.

        • Hope you will also like it. It’s super easy and I already had two slices with butter with coffee – ♥ it

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