This is a guest post by Karen of Living Low Carb… One Day at a Time. Like me, Karen is following a grain free diet to heal her body (I’m telling you, grain-free is the way to go!). I know you’ll enjoy this recipe for Savory Coconut Flour Zucchini Bread along with the other myriad of recipes on her site. Also, her ebook Awaken: 30+ Egg-Free and Grain-Free Breakfasts answers the conundrum of eggless, grain free breakfasts!
Paleo Coconut Flour Zucchini Bread
Because my diet doesn’t include grains I often get asked if I miss regular bread. For me eating grain-free is helping to heal my digestive issues and for that alone it would be totally worth it to miss out on bread. The good news about being grain-free is that with recipes like this Coconut Flour Zucchini Bread you don’t have to feel like you’re missing out. This bread is also a great way to use up leftover zucchini from your garden. Since coconut flour baked goods are known for being on the dry side the zucchini helps add moisture to the bread.
This Savory Coconut Flour Zucchini Bread makes a great addition to the dinner table. I ended up topping my bread with ghee, but it would also be great with a little bit of homemade marinara sauce on top. The flavor combination goes great with Italian style dishes or maybe you can try your hand at making a savory French toast.
- 6 pastured eggs
- ½ cup melted butter or coconut oil
- ½ tsp. Celtic sea salt, plus more for sprinkling
- ¾ cup coconut flour (I recommend this one) (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
- ½ tsp. organic garlic powder
- 1 tsp. baking soda
- 2 tsp. apple cider vinegar
- Mix the eggs, butter or coconut oil, apple cider vinegar, and zucchini.
- In a separate bowl, mix the coconut flour, sea salt, thyme, garlic powder, and baking soda.
- Pour the liquid ingredients into the dry ingredients and mix to combine
- Pour into a greased loaf pan that has been lined with parchment paper and sprinkle the top with sea salt.
- Bake at 350 degrees for 50-60 minutes or until cooked through.Allow to cool completely before serving.
About Karen – Living Low Carb, One Day at a Time
Karen stared her health journey back in January 2011 when she finally decided to make a lifestyle change and get healthy. She started her blog in December of 2011 as a way to hold herself accountable for losing weight and keeping it off. After about a year, she felt there was more she needed to do to truly heal her body. She ended up cutting out grains in an effort to heal her digestive issues since the gut plays a powerful role in overall health. Karen is also the author of Awaken: 30+ Egg-Free and Grain-Free Breakfasts which features delicious breakfast inspiration for those that do not tolerate eggs or are looking for something different. Changing her diet and lifestyle has helped her discover a passion for cooking and sharing delicious recipes with others on the same kind of journey. Stop by and visit her blog http://lowcarboneday.com or on Facebook, Twitter, or Pinterest.