Ka Zucchini Coconut Quick Bread
Zucchini is technically a fruit, but it is commonly used as a vegetable in cooking.
This is vegan and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ka Zucchini Coconut Quick Bread
Ingredients
Instructions
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Preheat the oven to 350°F (180°C). Grease a bread loaf pan.
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Grate the zucchini and squeeze out the excess moisture.
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In a large bowl, mix together the coconut flour, almond flour, baking powder, cinnamon, and salt.
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In a separate bowl, whisk the eggs, coconut oil, maple syrup, and vanilla extract.
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Add the wet ingredients to the dry ingredients and mix until well combined.
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Fold in the grated zucchini.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let it cool in the pan for 10 minutes.
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Transfer the bread to a wire rack and let it cool completely before slicing.
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Enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 23g8%
- Sugars 10g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
