Healthy Sugar-Free Zucchini Bread (Low-Lectin)

Healthy Sugar-Free Zucchini Bread (Low-Lectin)

Peel and deseed zucchini to make this healthy and delicious low-lectin zucchini bread that is also gluten-free and sugar-free.

Dry ingredients

- Cake flour mix    (cassava, almond,    chestnut and tigernut) - Baking powder - Salt - Cinnamon - Nutmeg - Roasted pecans

Thick Brush Stroke

Wet ingredients

- Extra virgin olive oil - Honey or sweetener    of your choice - Pastured eggs - Organic lemon zest - Vanilla - Coconut milk - Grated zucchini

OPTIONAL:  Chopped spruce tips or rosemary

1

Preheat the oven to 350F (180C) and line a loaf pan with parchment paper. Mix the dry ingredients in a small bowl.

Dry ingredients

2

In a bigger bowl, mix the olive oil with sweetener (if using) with a whisk. Add the eggs, vanilla, lemon zest, and whisk until creamy. Add the coconut milk, then add the zucchini and combine.

Wet ingredients

3

Start adding the dry mix to the wet mix and incorporate it with the whisk or a spatula. Don't over mix.

Mix ingredients

4

Add the spruce tips or the rosemary if using and the pecans and combine. You will get a thick batter that will be scooped into the loaf pan.

Fill loaf pan

5

Bake at 350F (180C) for 40-45 minutes, until golden brown on top and no longer soft to touch. Take it out and let it cool down before you slice it.

Bake and serve

Tap the link below for full recipe and details on how to remove lectins from zucchini

Tap the link below for full recipe and details on how to remove lectins from zucchini