Easy Low Carb Zucchini Bread

This recipe is from nutritionist and wellness expert Jennifer Hanway. It’s high in healthy fats and the skin-loving mineral zinc, which is proven to reduce breakouts and inflammation – bread as a beauty food! Click here for the original recipe and notes, and lots of other delicious and healthy recipe ideas!

Ingredients:

• 1 large zucchini, shredded
• 1 1/2 cups almond flour
• 1 cup sunflower seeds
• 1/4 cup coconut flour
• 1 teaspoon baking powder
• 1 teaspoon Himalayan salt
• 3 eggs
• 1/4 cup coconut oil, melted
• 1/2 cup tahini

Directions:

1. Preheat oven to 350 degrees.
2. Place the coconut oil and tahini in a small pan and melt gently. Leave to cool.
3. Squeeze any excess moisture out of the zucchini and place in a large bowl. Add the almond flour, coconut flour, sunflower seeds, baking powder, and salt, and mix well.
4. In a separate bowl, add the eggs and the cooled coconut oil and tahini and whisk together.
5. Pour the wet ingredients into the dry ingredients and combine thoroughly. Pour into a silicone loaf pan.
6. Bake for 50 minutes, then turn off the oven, carefully remove the loaf from the pan and set back in the oven on a baking sheet for a further 10-15 minutes.
7. Leave to cool before slicing (if you can!)