Savory Zucchini Bread

Ok so I have been dying for a slice of bread, some time ago I tried the RMR carb free bread recipe but I found to be the worst tasting stuff I had ever made and far too expensive to make for something so bad, so yesterday I used Google to find coconut flour bread recipe's and came across this one, I made it last night and OMG it was awesome and best of all a healthier alternative to normal bread. Give it a try its delicious. I baked it at 175 degrees Celsius. for just over an hour

20 minutes

1 hour

Yield: 12 slices

Ingredients

• 6 pastured eggs
• 1/2 cup melted butter or coconut oil
• 1/2 tsp. Celtic sea salt, plus more for sprinkling
• 3/4 cup coconut flour (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 shredded zucchini
• 1 Tbsp fresh thyme
• 1/2 tsp. organic garlic powder
• 1 tsp. baking soda
• 2 tsp. apple cider vinegar

Instructions

1.   Mix the eggs, butter or coconut oil, apple cider vinegar, and zucchini.

2.   In a separate bowl, mix the coconut flour, sea salt, thyme, garlic powder, and baking soda.

3.   Pour the liquid ingredients into the dry ingredients and mix to combine

4.   Pour into a greased loaf pan that has been lined with parchment paper and sprinkle the top with sea salt.

5.   Bake at 350 degrees for 50-60 minutes or until cooked through.Allow to cool completely before serving.

Notes

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.