Zucchini "Bread"

This recipe is SO easy because you just put everything into one bowl, mix & pour into parchment paper lined (and greased) baking pans.

Combine the following into a large mixing bowl and blend with electric beaters until thoroughly mixed:

  • 3 cups shredded zucchini
  • 5 eggs
  • 2 1/2 sticks of melted butter (*Update 7/17- I made another batch of this recipe today and only used 2 sticks of butter and found that it was just as yummy, so if you want to save some calories & some butter- just go with 2 sticks!)
  • 2 cups of xylitol or 1 c xylitol, stevia, erythrotol blend 
  • Splash of vanilla

Once your wet ingredients have been blended, then add your dry ingredients and blend again using electric beaters:

  • 1 cup coconut flour 
  • 1/2 cup almond flour
  • 1/4 cup flax meal
  • 2 tablespoons baking powder
  • 1 tsp salt

1/2 cup oat flour (Take 1/2 cup of whole dry oats and put in your coffee grinder or blender to make a flour/powder) Yes, technically oats are an "E", BUT this amt will be spread over the entire batch and will stay within your S boundaries. I have found that this small amt of oats is essential to help the bread stay together in a "pan loaf" form, but if you are uncomfortable using it, just add 1/4 more of your coconut flour)

*Lastly, add 1 cup of fresh blueberries and gently fold these into your batter. You are allowed 1/2 cup serving of blueberries in an "S" dish and these will spread throughout the entire batch making this a safe amount. (For a variation of this recipe, you can eliminate the blueberries and add 1 cup of chocolate chips- Lilly's or other plan-safe options).

Baking Directions:

Fill your pans roughly half-full and bake 350 degrees x 30-45 minutes. Keep checking to ensure they are done in the middle. Let them cool for 15 minutes and then remove the loaves out of the pan using the paper to pull them out. Let them sit on the paper for another hour before moving them to cutting board or wrapping for later. Keep refrigerated. Enjoy!

More in Module 1