I recently acquired a couple of zucchini’s, and not really sure what to do with them I decided to try an alternative bread. As they are less sweet than carrots I decided to experiment to make a more savoury wheat , gluten and dairy free bread option. I also aquired some coconut sugar so had 2 new ingredients to have fun with !!!,
So coconut sugar has a really low GI ( keeps your blood sugar low ) , plus contains minerals such as Iron, Zinc, Calcium and Potassium so has some health benefits.
The coconut oil used in this recipe has amazing fatty acids (mct’s) which metabolise differently and actually promote faster metabolism . Yes this amazing oil actually helps prevent obesity and is also being shown to help neurological conditions ( like Alzheimer’s ).
I could not wait for the oven timer to beep after 30mins and allow me to indulge in this bread.
I had a plate of this loveliness (still warm from the oven ) with a spread of coconut oil and another slice with coconut oil then feta cheese on top .
Next time I’m working some feta into the mix pre baking ( I’ll pop it in the centre so I have a baked feta sandwich ) as it was just heavenly against the zucchini …….
INGREDIENTS
2 grated zucchini
270g approx coconut , or almond flour to your liking .
1 tbsp coconut oil
1 tsp baking powder
1 teaspoon herbs, I used Rosemary.
2-3 tsp coconut sugar depending on how savoury you like it
4 eggs ( 3 if very large )
DIRECTIONS
Heat oven to 185c
Line a bread tin with baking Paper or use a silicone mould.
In a large bowl add grated zucchini , herbs, flour , coconut sugar and baking powder.
Melt coconut oil and then add eggs, beat ,then add and coconut oil and eggs to the rest of the ingredients.
Mix thoroughly until egg and flour is completely mixed in and no white powder remains.
Pour into the mould or tin and bake for 25 – 30 minutes or until you run a skewer through the centre and the skewer comes out clean.
Serve + enjoy = That’s it!
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Have an amazing day.
Be free…Be happy!
Jeni
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