Name: Paleo Zucchini Bread Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: 4 medium eggs (176 g); 1 large zucchini, shredded (moisture squeezed out) (approx. 1-2 cups); 1/2 cup of almond flour (60 g); 1/4 cup of coconut flour (28 g); 1/4 cup whey protein (optional); 8 Tablespoons of coconut oil (120 ml); 8 Tablespoons of honey (120 ml); 1 teaspoon of baking powder (2 g); 1 teaspoon of vanilla extract (5 ml); Dash of salt

Ingredients

4 medium eggs (176 g)
1 large zucchini, shredded (moisture squeezed out) (approx. 1–2 cups)
1/2 cup of almond flour (60 g)
1/4 cup of coconut flour (28 g)
1/4 cup whey protein (optional)
8 Tablespoons of coconut oil (120 ml)
8 Tablespoons of honey (120 ml)
1 teaspoon of baking powder (2 g)
1 teaspoon of vanilla extract (5 ml)
Dash of salt

Instructions

Preheat oven to 350 F (175 C).
Mix all the ingredients together in a large mixing bowl.
Make sure to squeeze all the moisture out of the zucchini.
Pour into a loaf pan and bake for 50 minutes

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

Serving Size: (estimate based on 2 slice serving)
Calories: 245
Sugar: 12 g
Fat: 19 g
Carbohydrates: 16 g
Fiber: 2 g
Protein: 5 g