My version of Caashifa‘s recipe, with minor tweaks.
The verdict: Yummy yummy yummy and a keeper in my books.
6 Large eggs
125 ml melted coconut oil
10ml pure white vinegar
500 ml finely grated zucchini (1 medium)
175 ml coconut flour
Himalayan pink salt (I use a grinder, ± 5-6 twists)
7.5 ml dried parsley
5 ml garlic powder
5 ml nutritional yeast (I did not add this – optional)
7.5 ml baking soda
5 ml baking powder
Mix the eggs, oil, vinegar, and zucchini.
Add the coconut flour, salt, parsley, garlic powder, and baking soda and baking powder and mix to combine.
Pour into a greased loaf pan.
Sprinkle with dried parsley
Bake at 250C / 475F for ± 20-25 minutes.
Bread will be brown and firm to the touch.
Allow to cool completely before cutting.
Recipe Credit: Caashifa
Slightly tweaked, tried and tested by: Esme Slabs