Cheddar Coconut Zucchini Bread

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I think I must have an addiction.  I’m addicted to finding and/or creating the perfect bread.  One that tastes so good that I want to make grilled cheese and peanut butter and jelly on it. After YEARS and YEARS of being a white wonder bread kind of girl, the fact is, all I really want is: white wonder bread.
LCHF/Banting leaves no room for white wonder bread and its 26 carbs per serving. A substitute MUST be found!

Tonight, I literally threw the following ingredients into a bowl as an experiment, i thought….could be GREAT, could be TERRIBLE. When I saw the batter, I started leaning towards terrible. 🙂  However; I was wrong! It actually came out GREAT!  Who knew such an odd combination could be so tasty! And……(and this is the BEST PART) it has just 8 carbs for two slices!

Without further ado, I give you: Cheddar Coconut Zucchini Bread, please ENJOY and SHARE!

  • Preheat oven to 350*

INGREDIENTS:

  • 1 1/2 cups almond flour
  • 1 tsp. baking soda
  • 1 tsp. sea salt
  • 1/2 tsp. vanilla
  • 1/2 tsp. allspice
  • 1/2 tsp. cardamom
  • 3 large beaten eggs
  • 1 grated zucchini with skins(or chopped in food processor)
  • 1 handful unsweetened coconut
  • 1 handful cheddar cheese
  • 1 tbsp. xylitol

INSTRUCTIONS:

  1. Preheat oven to 350 degrees Farenheit.
  2. Combine all ingredients in a mixing bowl, blend well with a spoon or spatula.
  3. Spoon mixture into a greased loaf pan.
  4. Bake for 40 minutes or until the loaf passes the toothpick test in it’s center.
  5. Cool to room temperature, slice into 14 slices.

Cheddar Coconut Zucchini Bread

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