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.
Savory Zucchini Bread
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 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
- 1/2 tsp. organic garlic powder
- 1 tsp. baking soda
- 2 tsp. apple cider vinegar
Instructions
- 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.
Notes
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.
Just made it and it has a great texture. I used coconut oil instead of butter and I should have known better because the coconut oil flavor was too strong for me and overtook the “savory” flavors. Plus the melted coconut oil started clumping up as soon as it hit the egg and didn’t really mix in well. Next time, butter all the way. Great recipe.
Although edible, this was very wet and eggy! I even squeezed the moisture out of the zucchini, but maybe not enough. Would recommend finding another recipe that uses a combo of coconut + almond flour… and fewer eggs. I made the muffins and they were so brown I didn’t want to overcook the eggs… but they were still wet on the inside. Maybe the loaf comes out better.
Could Flaxseed meal be substituted for some of the eggs in this recipe?
I also do not like having tubs of unusual flours around if I am not certaiin they will be used often. So, I purchase bulk flavors from a health food or natural grocery. That way I only have to pay for the measurement I need. Prior to finding this ‘shortcut” I used to blender/grind various vegetables or brown rice into a coarse “flour.” The end result is a more coarse – european/continental loaf, but tasty and worth the trouble. I have done this with dried chickpea, brown rice, organic oats and pulverized ground flax into a powder. Powdered egg whites are retail-available at bakery supplies, with a shelf life of 2 years. Using the powdered is easier for me than keeping yolks. I seem to have more recipes asking for whites only. If you have a dehydrator – use it for the zucchini. I oven “toast” thinly sliced squash on parchment as I cool down the kitchan after dinner. It works.on thin onion, thin tomato, thin banana. I am limited to the basic 30 foods my family is certain to eat. There may be more options for you. I will come back to see your suggestions.
Marvelous recioe. Will be sure to make it again. Have you considered omitting one egg and adding grated cheddar cheese or parmesan cheese? Thanks for all the great recipes you share!
Hi, I read through lots of these responses but I still have a question as I am just about to try this recipe – I am going to use coconut oil but shall I melt it first or doesn’t it matter? Thanks so much in advance.
I had very good success with this recipe. I did use butter and Celtic salt with garlic, fresh zucchini,fresh time, and fresh eggs. Not soggy but a little eggy.
I think when it sets, and cools the herbs will blend.
I was just curious if you had nutritional information for this recipe. Thanks!
Awesome, I added onion powder to the recipes then cubed some of it and toasted in on parchment paper in the oven to make a stuffing to put in pork chops with a slice of swiss cheese on top… YUM
Good day, I made the “Coconut Zucchini” loaf last Sunday and I want to thank “Empowered Sustenance” for sharing this recipe. I do not think that I will need another Low Carb bread
recipe, other than this one. It was/is delicious. I will be baking myself a loaf every Sunday.
Thank you.
Val Meyer from Cape Town South Africa.