Grain Free Zucchini Bread
Time to flax-i-fy your zucchini bread! So, add the flax, lower the carbs, and enjoy this easy to make, and healthy to eat zucchini bread.
- 1 cup coconut flour
- ¼ cup Omega Crunch Sweet Cinnamon Shelled Flax Seed
- 2 Tbs xylitol
- 2 tsp ground cinnamon
- 1 tsp baking powder
- ¼ tsp salt (I am personally loving pink Himalayan salt!)
- 5 large eggs
- ¼ cup honey
- 2 Tbsp coconut oil
- 2 tsp vanilla extract
- 1.5 cups grated zucchini flesh
Preheat oven to 350F.
Line an 8x8 baking dish with parchment paper
In a medium bowl, combine the coconut flour, flax seed, xylitol, ground cinnamon, baking powder and salt until all ingredients are well mixed. In a large bowl, beat the eggs, honey, coconut oil and vanilla extract until well blended. Little by little, add the dry mixture into the egg mixture and stir to blend. Once all the dry mixture had been added (it will get thick!) then stir in the grated zucchini. (If the mixture gets too thick to stir, just use your hands and work it in.) Spoon the mixture into the lined baking dish, and press it to evenly distribute the mixture. Bake in preheated oven for 40 minutes. Allow to cool before cutting into 4x4 squares.
Nutritional Info Per Serving (serving = 1 square):
95 cals, 12g carbs, 5g fat, 3g protein, 5g sugar, 4g fiber
Recipe by Kitchen Caleigh