Nourishing Zucchini & Coconut Bread

by | Apr 27, 2016 | 2 comments

This bread is a great way to add more greens into your daily diet, but also another easy way to get more broth in so you can reap the nutritional and health benefits of it. This bread is best served toasted and smeared with a generous amount of butter or fresh avocado. Yum!

Yields1 ServingPrep Time20 minsCook Time50 minsTotal Time1 hr 10 minsDifficultyBeginner
 6 organic, free-range eggs
 1/2 cup butter or coconut oil
 3/4 cup coconut flour, sifted (don't pack the coconut flour down)
 2 cups shredded zucchini
 1/2 tsp organic garlic powder
 1 tsp baking soda
 2 tsp. apple cider vinegar (ACV)
 1 tbsp Changing Habits Naked Beef Broth or any of our broth range
 1/2 tsp ground Changing Habits Pepper
1

Mix the eggs, butter or coconut oil, apple cider vinegar, and zucchini together in a bowl.

2

In a separate bowl, sift the coconut flour, salt, pepper, garlic powder and baking soda together.

3

Pour the liquid ingredients into the dry ingredients and mix to combine.
Stir through the broth.

4

Pour the mixture into a lined bread loaf tin evenly.

5

Bake at 180 degrees for 50-60 minutes or until cooked through and golden brown.

6

Allow to cool completely before serving.

7

Best served toasted and smeared with a generous amount of butter on top.

Note: You can also make this into Coconut Flour Zucchini Muffins. Pour into a muffin tin lined with paper liners and reduce baking time to about [timer length=25]25 Minutes[/timer].
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Ingredients

 6 organic, free-range eggs
 1/2 cup butter or coconut oil
 3/4 cup coconut flour, sifted (don't pack the coconut flour down)
 2 cups shredded zucchini
 1/2 tsp organic garlic powder
 1 tsp baking soda
 2 tsp. apple cider vinegar (ACV)
 1 tbsp Changing Habits Naked Beef Broth or any of our broth range
 1/2 tsp ground Changing Habits Pepper

Directions

1

Mix the eggs, butter or coconut oil, apple cider vinegar, and zucchini together in a bowl.

2

In a separate bowl, sift the coconut flour, salt, pepper, garlic powder and baking soda together.

3

Pour the liquid ingredients into the dry ingredients and mix to combine.
Stir through the broth.

4

Pour the mixture into a lined bread loaf tin evenly.

5

Bake at 180 degrees for 50-60 minutes or until cooked through and golden brown.

6

Allow to cool completely before serving.

7

Best served toasted and smeared with a generous amount of butter on top.

Note: You can also make this into Coconut Flour Zucchini Muffins. Pour into a muffin tin lined with paper liners and reduce baking time to about 25 Minutes.
Nourishing Zucchini & Coconut Bread
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2 Comments

  1. Leesa

    Question- when you say 1tbsp of broth, do you mean of broth concentrate? Or made up with water?

    Reply

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