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
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
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 https://empoweredsustenance.com/coconut-flour-zucchini-bread/