Paleo Coconut Flour Zucchini Bread
Ingredients
-
¾
cup
coconut flour
-
6
units
eggs
-
½
cup
pure maple syrup
-
¼
cup
melted coconut oil
-
1
teaspoon
vanilla extract
-
1
teaspoon
ground cinnamon
-
¼
teaspoon
ground nutmeg
-
¾
teaspoon
baking soda
-
1½
cups
shredded zucchini
Instructions
- Preheat the oven to 350°F and line a loaf pan with parchment paper.
- In a large bowl, mix the coconut flour, eggs, maple syrup, coconut oil, vanilla, cinnamon, nutmeg, and baking soda until well combined.
- Stir in the shredded zucchini.
- Pour the batter into the prepared loaf pan or divide it into muffin cups.
- Bake the loaf for 45 to 50 minutes or muffins for 25 to 30 minutes until golden and firm.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
12 slices
Calories
142
Total fat
7g
Total carbohydrates
14g
Total protein
4g
Sodium
117mg
Cholesterol
81mg
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