No Grain Zucchini Bread

Do you love bread? Especially a breakfast bread? I remember in smellavision my momma's banana bread. My happiest moment was finagling the end piece while still hot and slathering it with butter. Mmmm!

I discovered zucchini when I was in my 30s and having my huge vegetable garden. The zucchinis would grow like mad and I found many ways to use them. Pancakes, jam, and bread. My original recipe was sugar and flour laden so when I discovered this one I was happy!

I found this recipe at Kelly Olexa's site, Body a month or so ago. I've tweaked it a bit from hers as I'm trying to not eat grains and I have no fear of the egg yolk. The original had oats and only egg whites.

Zucchini Bread

• large handful (about 1.5 zucchinis) of shredded zucchini (I peeled mine)
• 1.5 scoops protein powder
• 1/2 cup nut butter (I used natural peanut butter although Primal frowns on this)
• 4 eggs
• 1/2 cup coconut flour (I used coconut flakes, unsweetened)
• 4 tbl butter, melted
• 1 tbl cinnamon
• 2 tbl erythritol (or any sweetener, your choice)
• 1/4 tsp sea salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp vanilla

Dump all ingredients in large bowl and mix with wooden spoon. 

Place in a greased loaf pan and bake for approximately 50 minutes at 350°.

The bread is nicely dense with a satisfying flavor of breakfast bread without the pesky grains we may or may not be avoiding. Win win frankly. Who needs those extra carbs?

See my little helper?

Then I get to eat it! That is the only reason I bake. Hot stuff out of the oven.