Zucchini Bread

Zucchini Bread

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  • 1 cup zucchini, shredded
  • 8 eggs
  • 1/2 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 tsp SweetLeaf Stevia powder
  • 1/2 tsp Celtic Sea Salt
  • 3/4 cup Pecan Nut Thins blended into a fine powder
  • 1 tsp baking powder
  • coconut oil cooking spray


  • Preheat oven to 350°F.
  • Spritz a loaf pan with cooking spray, then line with parchment paper.
  • Place shredded zucchini in a clean dish cloth, cheesecloth or nut milk bag and squeeze out as much liquid as possible.
  • In a large bowl, mix together shredded zucchini, eggs, applesauce, vanilla, cinnamon, stevia and salt.
  • Stir together Pecan Nut Thin powder and baking powder, then add to wet ingredients and mix to combine.
  • Pour the batter into loaf pan and bake 55-60 minutes, or until toothpick comes out clean.
  • Remove from the pan and cool before slicing.


1 serving - 1 oz protein, 1 daily allotment of crackers (negligible amount of fruit and vegetable)