Zucchini, Pecan, and Coconut Bread

    Preparation time: 10 minutes

    Cooking time: 40 minutes

    Total time: 50 minutes

    Servings: 10

    Nutritional Info (Per Serving):

    189 Cal | 16.5 g Fat | 5.6 g Protein | 6.7 g Carb | 3.1 g Fiber | 3.6 g Net Carb


    1/2 cup / 120 grams zucchini, grated

    3/4 cup / 100 grams coconut flour

    1/2 teaspoon salt

    1/2 cup / 120 grams erythritol sweetener

    2 tablespoons protein powder, unflavored 3/4 tablespoon baking powder

    1/4 cup / 50 grams pecan, chopped

    1 teaspoon vanilla extract, unsweetened

    1/2 cup / 115 grams butter, salted

    6 pasteurized eggs, at room tem�” wperature


    1. Switch on the oven, then set it to 350°F / 175°C and let it preheat.
    2. Meanwhile, grate the zucchini, then wrap it in a cheesecloth and twist tightly to squeeze excess moisture.
    3. Then take a large mixing bowl, place flour in it, add sweetener, protein powder, and baking powder and then stir until well mixed.
    4. Take a separate large mixing bowl, crack eggs in it and then beat in butter and vanilla by using an immersion blender until smooth.
    5. Gradually add flour mixture and zucchini in the egg mixture, stir until incorporated and then fold in pecans until just mixed.
    6. Take a 9-by-5 inch / 22.5-by-12.5 cm nonstick loaf pan, grease it with avocado oil, spoon in prepared batter, and then smooth the top by using a spatula.
    7. Place the loaf pan into the oven and then bake it for 35 to 40 minutes until the top has turned golden brown and bread passes the toothpick test; toothpick will come out clean from the bread when cooked.
    8. When done, remove the pan from the oven, let the bread cool in the pan for 10 minutes, then lift it out and cool the bread completely on a wire rack for 30 minutes or until ready to serve.
    9. When ready to eat, cut bread into ten slices and then serve.