Savory Zucchini Bread
Try this Savory Zucchini Bread recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 tsp. baking soda
- 2 cups shredded zucchini
- 1 tbsp fresh thyme
- 6 pastured eggs
- 1/2 cup melted butter or coconut oil
- 1/2 tsp. celtic sea salt plus more for sprinkling
- 3/4 cup coconut flour (i recommend this one) (don't pack t
- 1/2 tsp. organic garlic powder
- 2 tsp. apple cider vinegar
- Carbohydrate 0.704043653300379 g
- Cholesterol 0 mg
- Fat 0.0381954798795694 g
- Fiber 0.237150159663815 g
- Protein 0.251025170289918 g
- Saturated Fat 0.00797295975326945 g
- Serving Size 1 1 slice (20g)
- Sodium 2.03763777091609 mg
- Sugar 0.466893493636565 g
- Trans Fat 0.0113517801869758 g
- Calories 3 calories
Mix the eggs, butter or coconut oil, apple cider vinegar, and zucchini.In a separate bowl, mix the coconut flour, sea salt, thyme, garlic powder, and baking soda.Pour the liquid ingredients into the dry ingredients and mix to combinePour into a greased loaf pan that has been lined with parchment paper and sprinkle the top with sea salt.Bake at 350 degrees for 50-60 minutes or until cooked through.Allow to cool completely before serving.
