I have had this recipe for a while and it is my go to replacement for bread. The subtle taste of zucchini is the perfect vegetable to fluff this “bread” up and gives it the stability to pick it up like real bread, unlike vegetables like cauliflower. It is perfect for burgers, eggs benedict, toasting, and pretty much anything! I have even made it into one giant pizza crust that also works great. It is grain free, flour free, gluten free and dairy free. Super easy with simple ingredients!

Ingredients:

  1. 3 Large Zucchini
  2. 1 tsp salt
  3. 2 TB almond flour
  4. 2 TB coconut flour
  5. 2 eggs
  6. 1/2 tsp garlic powder

Yields 8 disks, or 4 full buns

Instructions

  1. Preheat oven to 400 F.
  2. With a box grater, shred your three zucchini, place in a bowl and evenly distribute the salt to completely cover. Let it sit for 20 minutes, the salt is drawing out the water.
  3. Once the water starts to come out, with paper towels squeeze out all the water. You want the zucchini as dry as possible so really ring them out.
  4. Put the dried zucchini in a bowl and add the rest of the ingredients, mixing thoroughly.
  5. Form into 1/2 inch thick disks the size of a bun and place onto a greased baking sheet.
  6. Bake in the oven for 20 minutes. Once it has been 20 minutes, flip them to the other side.
  7. Cook for 15 minutes more, once golden brown take them out and enjoy!