Sugar Free Coconut Flour Zucchini Bread

Paleo Gluten-Free Vegetarian Dairy Free
Calories: 76Carbs: 6Proteins: 4Fats: 4Serves: 10


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1 Cup zucchini, shredded and squeezed dry
4 large eggs
1/2 Cup unsweetened applesauce
1 egg white
1 Tbsp BBF Organic Naturally Refined Coconut Oil

53 in stock

1/2 Cup BBF Organic Coconut Flour

67 in stock

1 Tbsp cinnamon
3/4 tsp baking soda
1 tsp sea salt
1/2 tsp apple cider vinegar


1. Preheat oven to 350°F

2. Line a 9 in loaf pan with parchment paper

3. Mix together zucchini, eggs, egg whites and BBF coconut oil

4. Add in dry ingredients followed by apple cider vinegar

5. Mix until batter is smooth

6. Pour into loaf pan and bake for around 35-40 minutes or until toothpick comes out clean

Optional: sweeten things up with 3 Tbsp BBF Organic Agave

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