Lemon Zucchini Bread with Coconut Flour
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
- 3 large eggs
- 1/4 tsp sea salt
- 1/2 cup coconut sugar
- 1 tbsp coconut oil
- juice of 1/2 a lemon
- 1 tbsp vanilla extract
- 1 tbsp lemon zest
- 1 1/4 tsp baking soda
- 2 cups zucchini chopped into large pieces
- 1/2 cup unsweetened original almond milk
- 1 1/4 cup coconut flour (i prefer now foods)
- 1/3 uptapioca flour or starch
- Carbohydrate 7.06220000518146 g
- Cholesterol 1879.0625 mg
- Fat 273.595185000052 g
- Fiber 0.730000025579236 g
- Protein 40.3387350001979 g
- Saturated Fat 166.821300000007 g
- Serving Size 1 1 loaf (641g)
- Sodium 2492.15650000303 mg
- Sugar 6.33219997960222 g
- Trans Fat 21.9289210000288 g
- Calories 2626 calories
Preheat the oven to 350 degrees fahrenheit.If making muffins, prep your muffin tins by spritzing with cooking oil spray or using muffin tin liners. If making bread, spritz your bread pan with cooking oil spray.In a blender, combine the wet ingredients (eggs, zucchini, almond milk, coconut sugar, vanilla, lemon zest, lemon, and coconut oil).In a large bowl, combine the coconut flour, tapioca starch, baking soda, and salt.Combine the wet and the dry ingredients and mix until completely combined. This may take a bit of time, but make sure there are no bits of flour peaking through.Pour the batter into 12 lined muffin tins, or 1 loaf pan.For the loaf: bake at 350 degrees for 45-50 minutes or until a toothpick inserted in the center comes out clean.For the muffins: bake at 350 degrees for 20-23 minutes or until a toothpick inserted in the center comes out clean.
