James Beard Inspired PCOS Zucchini Bread - Low-Carb Zucchini Bread
Nutrition per Serving
150
Calories
6g
Protein
10g
Carbs
8g
Fat
This recipe includes a grocery list of zucchini, almond flour, coconut flour, baking soda, baking powder, salt, eggs, coconut oil, honey or maple syrup, and vanilla extract. The Glycemic Index (GI) of these ingredients is low, making it suitable for a PCOS-friendly diet.
Ingredients
1 cup shredded zucchini (about 1 medium zucchini), 1 cup almond flour (120g), 1/4 cup coconut flour (28g), 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 2 large eggs, 1/4 cup coconut oil, melted (60ml), 1/4 cup honey or maple syrup (60ml), 1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease a loaf pan and set aside. 2. In a large bowl, combine almond flour, coconut flour, baking soda, baking powder, and salt. 3. In another bowl, whisk together eggs, coconut oil, honey or maple syrup, and vanilla extract. 4. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the shredded zucchini. 5. Pour the batter into the prepared loaf pan and smooth the top. 6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. 7. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
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