Low Carb Zucchini Coconut Pecan Bread

Recipe Courtesy of LowCarbFriends, Posted by Kevinpa, Member


Preparation Instructions:

In a bowl, beat eggs, Splenda, Erythritol, Thick It Up, and coconut oil until creamy. Add zucchini. In another bowl, combine flours, baking powder, baking soda, salt, and cinnamon. Set aside 1/2 cup flour mixture and add the rest to the creamed mixture. Add vanilla and mix thoroughly. Add the remaining 1/2 cup flour to coconut and nuts and stir to coat. Then add to mixture and combine thoroughly. Pour into a greased 9 x 5 glass loaf pan and bake in a 325 degree preheated oven for 60 minutes or until done. Cool for 10 minutes before removing and cutting into slices.

Variation: Make crunchy "fingers" by cutting cooled loaf into smaller slices. Place fingers on cookie sheet and bake at 275 degrees, turning every 15 minutes, until fingers have a nice crunch.

Entire loaf is approximately 24 carbs.

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