4 medium carrots, peeled
2 medium zucchini
2 medium yellow summer squash
2 Tbsp. coconut oil
1 large garlic clove, finely minced
½ tsp. sea salt
1/8 tsp. ground pepper
6 large eggs
¼ c. milk
¼ c. coconut flour
½ tsp. baking powder
1 small handful of fresh basil leaves, chopped
Preheat oven to 350. Line a 9×5 inch loaf pan with parchment paper and set aside.
Cut the carrots, zucchini and summer squash in half lengthwise and then into thin slices on a mandolin.
In a large skillet heat coconut oil. Add the minced garlic and stir for 1 minute. Then add the sliced vegetables and season with ¼ tsp of salt and all the pepper.
Cook over medium-low heat until softened, about 8 to 10 minutes.
Meanwhile, in a small bowl , mix together coconut flour, remaining ¼ tsp of salt and baking powder, set aside. In a large bowl whisk together eggs & milk, and then whisk in flour mixture until fully incorporated and slightly thickened.
Fold in the cooked vegetables and basil. Pour mixture into prepared pan.
Bake until light golden brown on top and set in the center, about 40-45 minutes. Remove cake from oven and let cool in pan 10 minutes.
Remove from pan, and serve warm or at room temp.
So healthy, fat free, delicious meal. Good as leftovers.
Did you make it without the coconut oil?
Could the leftovers be reheated
I’m allergic to coconut. What would you use instead of the oil and flour suggested in your recipe?
You could probably use almond flour….
This is SUPER delicious JUST AS WRITTEN!
Why coconut oil and flour? What’s the purpose? It would be something new, and I thought I’d ask before investing it something that would take up so limited space.
Mary, I looked up coconut flour equivalency to regular flour, and just 3 tablespoons of coconut flour is equivalent to 1 cup of regular flour!!!
So it has a much greater thickening ability than other flours; so if you use regular flour, I would increase the amount of flour to 1/2 cup, at least. And add a small amount (1/4 tsp) of baking soda to make up for the additional flour.
As for the coconut oil, I’d use butter (if it calls for a type of oil that is solid at room temp, the closest replacement would be butter or shortening).
I don’t see the recipe
Is it best to freeze to use in 2 days or just kept uncut in frig?
VVOULD OLIVE OIL BE OK ?
Very tasty. The whole family loved it including my incredibly picky boyfriend. I used olive oil instead of the coconut oil because I didn’t have any on hand. Added beets and and a honey nut squash and left out the yellow squash. Appears to be a recipe that can be adjusted to what’s fresh and on hand! Will make again.
Why is the nutritional information and serving size?
I wondered as well
I make it all the time and never get bored with it, delicious!
Very delicious and healthy, family loved it !
Will this freeze easy & reheat well?
I believe that this recipe is great for anytime meal of the day. Even when unexpected visit shows up. Great idea and thank you.
That looks so scrumptious will have to try it. 😋 ❤
Can you substitute plant-based milk? Almond/Rice?
It turned out very watery and didn’t hold together. If I make it again I will drain the veggies before adding egg mixture to it.
Can you give me calories, fat, protein and carbs
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