A super easy recipe for coconut flour low-carb zucchini bread. A sweet low-carb baking recipe that can easily be made as a loaf, muffins or mini cupcakes. Serve with cream cheese frosting for a real special treat.
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Ingredients
50gcoconut flour
1tspbaking powder
4tbspgranulated sweetener, of choiceor more to your taste
1/2tspsaltor to taste
1tspground cinnamon
1/4tspground nutmeg
1tspvanilla extract
5eggs - medium
130ggrated/shredded zucchini (measure after squeezing out the water)
30gwalnut halves/pieces(optional)
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Instructions
Place all the dry ingredients in a large mixing bowl. Stir gently.
Add the vanilla, eggs, grated/shredded zucchini and walnuts (optional). Stir gently.
Place into a lined loaf tin or silicon loaf tin, and bake at 180C/350F. Cooking times seems to vary considerably with this recipe. Depending on your oven, the feedback I am getting from reader's is that it may take anywhere between for 20-40 minutes. Always test the bread. You will know when it is cooked when a knife comes out clean when pushed into the centre.