Suggestion – Be sure not to pack the coconut flour into the measuring cup; it’ll make the bread stodgy.
Makes 10-12 slices
6 Eggs, pastured
2 tsp Apple cider vinegar
1/2 C Coconut oil, melted (or ghee)
2 C Zucchini, shredded
3/4 C Coconut flour
1/2 tsp Sea salt
1/2 tsp Garlic powder
1 tsp Baking soda
1 Tbs or Rosemary (4 sprigs fresh)
Sprinkle of Smoked salt (for top of loaf before baking)
PREHEAT oven to 175C/ 350F.
COMBINE eggs, apple cider vinegar and coconut oil.
FOLD in shredded zucchini.
IN a 2nd large bowl, mix the coconut flour, sea salt, garlic powder, baking soda and rosemary.
POUR the liquid ingredients into the dry ingredients and combine gently. Do not over mix.
SCOOP batter into a lined loaf pan
SPRINKLE the top with the smoked sea salt.
BAKE at 350 for 50-60 minutes until cooked through.
REMOVE from oven and put aside to cool before serving. This will ensure it sets.
Adapted from empoweredsustenance.com