This is the first full-sized low carb loaf i have baked. It’s a pretty good bread and tastes delicious.
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
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
Caashifa's LC Savoury Zucchini Bread
May 6, 2017 | | 15 comments|