Coconut Zucchini Bread

FigureGenieFiles no wheat no gluten

After my recent DNAFit results which made it very clear I have a massive sensitivity to carbohydrates and a predisposition to cealiac disease, all of which I have intuitively known for many years. I have been on a mission to find wholesome, clean energy recipes that won’t bloat me, or send me into a carb-coma within 10 minutes of consumption. Here is a gem I found recently, you can steer clear of the dates if they are not your bag, and if coconut flour is too intense in flavour, try spelt flour instead.

Happy baking.
 
Ingredients
  • 1/2 cup coconut flour 
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 Tbsp. cinnamon
  • ½ tsp. nutmeg
  • organic whole eggs
  • 1/2 cup chopped dates
  • 1 cup (1 small to medium) zucchini, shredded finely
  • 1 ripe banana, mashed
  • 1 Tbsp. coconut oil
  • 1/2 cup walnuts (Optional)

Instructions

  1. Preheat oven to 180 degrees C/350 degrees F.
  2. Grease a loaf pan with coconut oil or line with parchment paper; set aside.
  3. Shred your zucchini finely, and  squeeze all the moisture out of it using a clean tea-towel
  4. Mix the egg, dates and banana together in a large bowl.
  5. Add the dry ingredients and zucchini, and stir until the batter is smooth.
  6. Stir in the nuts, if using.
  7. Pour batter into your greased loaf pan and bake for 45-50 minutes or until a toothpick inserted into the centre comes out clean.