Zucchini Coconut Bread
INGREDIENTS
INSTRUCTIONS
- 3/4 cup coconut flour
- 1/2 cup zucchini (grated and drained)
- 1/4 cup Pecan (chopped)
- 3/4 tbsp baking powder
- 1 tsp vanilla extract
- 1 scoop unflavored protein powder (around 28 - 30g)
- 6 large eggs
- 1/2 cup butter salted
- 1/2 cup So Nourished Erythritol (or less, up to your liking)
- 1/2 teaspoon salt
INSTRUCTIONS
- Preheat your oven to 350°F.
- Rinse the zucchini well with water and use a hand grater to shred it. Salt the grated zucchini in a bowl. Move to a colander to drain any unnecessary liquids. You should obtain about 1/2 cup of drained and shredded zucchini.
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