Savory Zucchini Bread
Prep time: 
Total time: 
Serves: 12 slices
  • 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
  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.
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.
Recipe by Empowered Sustenance at