An easy low-carb twist on an old favorite using coconut flour.
I have a love/hate relationship with zucchini. As a kid we grew it in the garden and my mom would slice it up, coat it with flour, and pan-fry it. I hated it. But then she started making zucchini bread and I couldn’t get enough of it! That may help to partly explain the extra weight I carried as a kid.
This was another recipe in our family cookbook. The original was very high in carbohydrates and unhealthy fat (we used corn oil!!). I love to use avocado oil because it is so healthy and has very little flavor. I swear this tastes the same (maybe better) than the original!
Somehow I thought that if you put zucchini in a bread it made it healthy. Never mind the sugar and high-carb flour! Then in the 80s when all fat was bad, it was trendy to substitute applesauce for the oil or other fat in recipes. Just what we needed, more sugar!
- Even though the recipe says to beat the eggs first and then add all the ingredients, I usually forget and just throw them all in at the same time.
- I like to use Lakanto Monk Fruit sweetener but any equivalent will do. This time I used Pyure Organic. Make sure it is 1:1 measurement with sugar.
- This is great topped with cream cheese!
Low-Carb Coconut Flour Zucchini Bread
Ingredients
- 5 eggs
- 1/2 cup coconut flour
- 1/4 cup monk fruit sweetener
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground cloves
- 1 tbsp vanilla extract
- 1/2 cup avocado oil
- 1 medium zucchini grated (about 2 cups)
Instructions
- Beat eggs until foamy.
- Add remainder of ingredients and mix well.
- Pour into a silicone loaf pan and bake at 350 degrees for 45-50 minutes.
