This recipe is designed to teach everyone how to make easy keto coconut flour zucchini bread that is nut free and gluten free
Course Appetizer, Breakfast, Snack
Prep Time 5 minutesminutes
Cook Time 45 minutesminutes
Servings 81 inch thick slices
Calories 33kcal
Ingredients
3/4 cupcoconut flour
1cupgolden monkfruit sweetener or brown sugar sweetener of choice, (can be adjusted to desired taste)can also use granulated sugar instead
1TBSbaking powder
1/2tspsalt
2tspground cinnamonmore or less according to taste
3large eggs, room temperature
3/4cupoil of choice
2tspvanilla extractmore or less according to taste
1cupshredded zucchinimore or less according to taste
1/2cupnuts or add ins of choice, optionalmore or less according to taste
Instructions
Preheat oven to 350 degrees. Line an 8 x 4 inch loaf pan with parchment paper. Allow the paper to over hang on the sides to use as "handles" when the bread is done baking
Sift or whisk all the dry ingredients into a large mixing bowl until there are no lumps in the dry ingredients
Add the eggs. Stir until the eggs a fully combined and the dry ingredients have been lightly moistened
Add the oil and the vanilla. Stir until fully combined. Roll dough into a ball. Massage 1 minute to make sure of texture. Dough should be moist but not sticky or crumbly. Allow to rest 5 minutes so the ingredients can bind together
Fold in the zucchini and the add-ins (if using) until evenly distributed throughout the dough
Place the dough into the prepared loaf pan. Press the dough evenly throughout the pan. Place in preheated oven. Bake at 350 degrees for 5-50 minutes or until golden and a tester comes out clean
Remove from the oven. Allow to cool in pan about 30 minutes or until the bread is firm enough to remove from the pan
Grasp the parchment paper "handles" and transfer the bread to a wire rack. Allow to cool completely before slicing. Store leftovers in an airtight container in the refrigerator for up to 3 days or slice it into desired pieces and freeze for up to 1 month