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!

  • 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
  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!)

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