Grain Free Sugar Free Breakfast Bread Recipe

Yield: 9 servings

153 calories per serving

For more information see my blogpost here.

INGREDIENTS

  • 1 cup grated zucchini with moisture squeezed out (approximately 2 small zucchini)

  • 4 organic free range eggs

  • 3 tbsp erythritol (or honey)

  • 1 banana, very ripe, mashed with a fork

  • 1 tbsp  coconut oil, melted, plus extra for greasing pan if needed

  • 1/2 cup almond flour

  • 1/2 cup coconut flour

  • 3/4 tsp baking soda

  • 1/2 tsp salt

  • 1 tbsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • 1 tsp apple cider vinegar, raw organic

  • 1/2 cup chopped pecans (or walnuts) plus ~6 whole pieces for decoration

INSTRUCTIONS

  1. Preheat oven to 350

  2. Grease a small loaf pan or line with parchment paper (as shown in my blog post)

  3. Grate the zucchini and thoroughly squeeze out moisture using a nut milk bag if available (see blog post) or just using your hands and a strainer.

  4. In a large bowl mix egg, erythritol (or honey), coconut oil and mashed banana

  5. Add in flours, soda, salt and spices and mix.

  6. Add grated zucchini and apple cider vinegar. Stir until batter is smooth.

  7. Add nuts. Stir until everything is fairly well incorporated.

  8. Pour batter into a greased/lined loaf pan and bake for 45-50 minutes. Check that a toothpick inserted in center comes out clean, and it’s ready.

  9. Cool in pan 15 minutes, then turn out on a rack to cool further.

  10. Enjoy it as is, or if the bread is around more than a few days, try toasting it with butter.