Zucchini Bread

Posted on

I have always really loved bread but bread doesn’t love me!!  I have developed a range of breads that will suit those who avoid gluten and also grain.  It is lovely toasted with your favourite topping…  mine avo & egg.

INGREDIENTSZucchini bread2

  • 1/4 cup coconut oil
  • 5 large eggs
  • 1 large zucchini – grated
  • 1 teaspoon baking powder
  • 1/3 cup tapioca flour
  • 1/3 cup coconut flour
  • 1/2 teaspoon guar gum
  • 1/2 teaspoon sea salt
  • 2 tablespoon mixed seeds (topping) – optional


Line a 8 x 4 inch bread/loaf tin with baking paper.

Preheat oven to 180°C.

Combine all ingredients except seeds in a mixer or food processor and mix until well combined.

If you prefer to hand mix combine the wet ingredients first and then add the dry ingredients.

Pour into prepared loaf tin and sprinkle with seeds if desired.

Bake for 40 minutes or until cooked through.

Makes 12 slices