We added an extra dose of protein to this cream cheese frosted zucchini bread made with gluten free coconut flour. Zucchini bread has this notion that it's healthier than regular bread but we often fail to realize they usually have the same amount of sugar as a cake. Well, say goodbye to all those loaded sugars and white flours with this zucchini delight. Find more recipes like this at Food Fitness by Paige.
|7/8 Cup zucchini grated|
|2 Tbsp BBF organic virgin coconut oil||
|1 Scoop caramel or vanilla protein powder|
|1/3 Cup granular erythritol|
|1/4 Cup BBF organic coconut flour||
|1 tsp baking powder|
|1 tsp BBF organic bourbon madagascar vanilla|
|1/4 Cup greek yogurt cream cheese|
|1/4 Cup confectioners erythritol|
|1 Tbsp chopped walnuts|
Mix together first set of ingredients and pour into a parchment lined loaf pan, bake at 350 for 30 minutes. Meanwhile, stir together the second set of ingredients and frost on cooled bread. Top with Walnuts, store in a fridge.
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