Monday, August 4, 2014

Coconut Bread with Zucchini (Grain and Sugar free)

Coconut flour is very dense. Recipes using coconut flour often have many eggs in them, which helps the baked good to rise. I use 6 eggs in mine. Eggs from healthy organic chickens are full of protein and healthy fats. Baked goods made with coconut flour will not cause the blood sugar spike like grain-based baked goods.


Coconut flour can be dry. Nobody likes dry bread, but this can be remedied by adding pureed or shredded vegetables to the batter in place of some of the liquid called for, or even half of the fat.  I added Zucchini in this recipe.
 
Coconut flour tends to clump.  Batter made with coconut flour needs to be mixed very well to get all the lumps out, as the coconut flour tends to want to stick together. This is best achieved by using a whisk if mixing by hand, or by using a food processor. Unlike gluten-containing flour, there is no worry of over mixing coconut flour containing recipes, so mix away!





Coconut flour baked goods are dense and filling!

I really like this moist and filling bread. It tastes even better after being in the refrigerator for a couple days (if you don't eat it all before then). 

This coconut flour bread is an excellent and completely balanced food, as it has plenty of protein from the eggs, plenty of good fat from the coconut oil and plenty of fiber from the coconut flour. Who could ask for more?


Zucchini Coconut Bread recipe


Ingredients:

  1. Preheat your oven to 350 degrees. 
  2. Start by shredding zucchini
  3. Mix 6 Eggs with baking soda, salt and Coconut oil

  1. Add zucchini, mix and add coconut / almond flour mix.
  2. Mixture should be on the thick side. Mine looked like hummus.
  3. Bake for 30-45 minutes, until the top is golden brown and a toothpick comes out clean. 
  4. Remove from the oven, then let cool for 15-20 minutes. Use a knife to free the sides from the loaf pan, then flip it upside down and release the loaf onto a cooling rack. Cool right-side up for an hour before serving.
  5. Wrap the loaf up tightly and store in the fridge for 1 week. I actually think the loaf gets better as the days go on.

Enjoy!