ZUCCHINI BREAD

When it comes to healthy eating, we don’t believe in diets or deprivation – all you need is a little bit of creative adaptation! So if you can’t bear the thought of parting with your beloved bread, don’t worry, you don’t have to, because we have a solution!

Low Carb Zucchini Bread! With less than 1.3g of carbs per serve, you can enjoy this delicious and nutritious bread, even on your HYPOXI training days. Baking a loaf on Monday will help ensure you’re prepared for the week ahead with healthy, HYPOXI approved snacks on hand so you’re not tempted by the biscuit jar when 3:30itis strikes!

Ingredients

• 1 cup grated zucchini
• 1 1/2 cup almond flour
• 1/4 cup maple syrup
• 3 whole eggs
• 1 tablespoon coconut oil
• 1 1/2 teaspoon ground cinnamon
• 1 1/2 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt

Directions: 

1. Preheat the oven to 350 degrees. Line a 4.5″ by 5.5″ bread pan with parchment paper.
2. Combine all of the ingredients for the bread (except the zucchini) in a mixing bowl or KitchenAid mixer.
3. Grate the zucchini and add it into the batter.
4. Once the batter is combined and smooth, pour it into the loaf pan.
5. Bake the loaf on 350 degrees fahrenheit for 1 hour and 5 minutes, until golden brown on top.