SAVOURY ZUCCHINI BREAD

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High protein, low carb, amazingly soft and airy and all Paleo. The eggs and apple cider vinegar do their magic perfectly.

Suggestion – Be sure not to pack the coconut flour into the measuring cup; it’ll make the bread stodgy.

Makes 10-12 slices

INGREDIENTS

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)

PREPARATION

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

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2 Comments Add yours

  1. LISA says:

    Just made the savoury Z bread… Amazing its all gone already ! Im making another with chilli flakes added.

    Like

    1. ninjaneil says:

      That’s awesome, Lisa!! Tell us how that works out. I’m pretty sure it’ll be great; I love chilli in anything. If you can, try fresh chilli (like jalapeño) and dice it finely.

      Like

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