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Zucchini Coconut Bread


  • 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
Zucchini Coconut Bread


  1. Preheat your oven to 350°F.
  2. 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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