Primal Zucchini Bread/Muffins
- 3 eggs
- 1 tablespoon sugar
- 12 cup coconut oil
- 1 cup zucchini, washed shredded (use dish towel to help squeeze out excess water)
- 1 cup cooked bacon, chopped
- 1 cup cheddar cheese, grated
- 6 tablespoons cold water
- 1 cup flax seed meal
- 12 cup almond meal
- 34 teaspoon baking soda
- 34 teaspoon baking powder
- 14 teaspoon salt
- 1 teaspoon black pepper
- Preheat oven to 325 degrees F.
- In a stand mixer, add the eggs, sugar and coconut oil and beat for 5 minutes.
- Add the shredded zucchini, bacon and cheese and combine well.
- Mix in the water.
- In a separate bowl, combine the flours, baking soda, baking powder, salt and black pepper.
- Slowly stir into the wet ingredients.
- Pour into a greased loaf pan and bake for 1 hour and 20 minutes on the middle rack.
- Check the center of the loaf with a toothpick to see if done.
- If not, bake for a few minutes more.
- Allow to cool for 10 minutes before removing from pan.
- This recipe also makes 12 muffins instead which need to cook for only 30 - 35 minutes at the same temperature.
eggs, sugar, coconut oil, zucchini, bacon, cheddar cheese, cold water, flax seed, almond meal, baking soda, baking powder, salt, black pepper
Taken from www.food.com/recipe/primal-zucchini-bread-muffins-520871 (may not work)