Ingredients
1/2 Cup of Coconut Flour
1.5 Cups of Blueberries
1/4 Cup Salted Butter, melted
4 Eggs
1 tsp of Vanilla Extract
1 tsp of Baking Soda
1 Zucchini
1 tbsp of Heavy Cream
1 tbsp of Apple Cider Vinegar
1 tbsp of Cinnamon
1 tsp of Sugar (Xylitol)
1.5 Cups of Blueberries
1/4 Cup Salted Butter, melted
4 Eggs
1 tsp of Vanilla Extract
1 tsp of Baking Soda
1 Zucchini
1 tbsp of Heavy Cream
1 tbsp of Apple Cider Vinegar
1 tbsp of Cinnamon
1 tsp of Sugar (Xylitol)
Instructions
Step 1) Pre-heat the oven to 350 F
Step 2) In a blender add eggs, cream, blueberries, butter, vanilla and zucchini then blend until smooth
Step 3) Add the baking soda, coconut flour, vinegar and cinnamon then blend again until smooth
Step 4) Spray a medium sized baking pan with coconut oil to ensure the pan is fully coated
Step 5) Pour the mixture into the pan and bake for 40 minutes
Step 6) Refrigerate the bread for 24 hours to allow it to firm up then enjoy!
Step 2) In a blender add eggs, cream, blueberries, butter, vanilla and zucchini then blend until smooth
Step 3) Add the baking soda, coconut flour, vinegar and cinnamon then blend again until smooth
Step 4) Spray a medium sized baking pan with coconut oil to ensure the pan is fully coated
Step 5) Pour the mixture into the pan and bake for 40 minutes
Step 6) Refrigerate the bread for 24 hours to allow it to firm up then enjoy!