You'll also find this recipe on page 35 of the FFS! Cookbook.
Keto Fitness Club
A big thank you goes to Mira who shared this fabulous recipe in our public Facebook group. The flavour combinations are endless for this bread - some of our favourites are red pepper and chilli, or olive and feta cheese (in this instance, we replace the grated mozzarella with the feta). Mature cheddar can also work, but we suggest using a mild cheddar to avoid too much grease.
Oh, and we know 'zucchini' is American, but it sounds better than courgette bread...
Tin dimensions: We use two mini tins (9cm x 15cm) or one wide tin (15cm x 25cm) for this recipe.
Makes 16 slices - macros per slice:
176 Calories / 2.3g carbs / 6.3g Protein / 15.2g fat
150g Grated Courgette
5 Large Eggs
150g Melted Unsalted Butter, cooled
110g Ground Almonds or Milled Seeds (e.g. milled linseed)
70g Coconut Flour
100g Grated Mozzarella (not mozzarella ball)
1/2 tsp Xanthan Gum
1/2 tsp Bicarbonate of Soda
2 tsp Baking Powder
1/2 tsp Salt
1 tsp Dried Oregano
Preheat the oven to 180°C.
Whisk the eggs and melted butter together.
Mix the ground almonds, coconut flour, xanthan gum, baking powder, baking soda and salt together and add them to your egg / butter mixture.
Add the grated courgette, mozzarella and oregano. Add any other seasonings and flavours you choose here.
Transfer the mix into a lined loaf tin (see the description above for details). For a wide, shallow loaf tin, bake for 1 hour. If you're splitting the mix between two smaller loaf tins, bake for around 40 minutes. The bread should be firm all round.
Nutrition per serving
Calories 176, Carbs (net) 2.3 grams, Protein 6.3 grams, Fat 15.2 grams
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