Delicious Zucchini Bread
Ingredients: Makes about 8 -10 servings
¾ cup almond butter
2 Tbs. honey or agave or substitute ¾ Tbs. of sweat leaf stevia
¼ cup of coconut oil
6 free range eggs½ tsp apple cider vinegar
2 Tbs. unsweetened coconut flakes
3 Tbs. hemp seeds
3 Tbs. coconut flour
1 Tsp. baking soda
½ Tsp. Celtic salt
½ Tsp. cinnamon
1/3 cup of walnuts
1 zucchini shredded
Directions: Bake at 350 for 30-40 minutes
Melt coconut oil cool to room temperature and mix with almond butter. Whisk eggs and add all wet ingredients including the almond butter mixture. Add all dry ingredients to wet mixture and mix to blend. Prepare 8-9-inch bread pan by lining with parchment paper. Moist with a bit of coconut oil spray and dust with a bit of coconut or gluten free flour. Pour ingredients into pan and bake for 30-40 minutes or until the center comes out clean with a wooden tester. Test at 30 minutes, then check every 5 minutes for perfection.
Approximately:
Carbohydrates: Between 3-5 per slice depending on agave or sweat leaf stevia used.
Protein: 5 grams per slice