Vegetable Egg Loaf


This egg loaf was ah-freaking-mazing. Maybe even life changing. Or maybe I was just hungry. Nope, definitely life changing. I served it with steamed broccoli tossed with lemon and capers and a baked sweet potato sprinkled with cinnamon. Oh my goodness it was so good. 

Vegetable Egg Loaf
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  1. 1 medium carrots, peeled and grated
  2. 2 medium zucchini, spiralized or peeled into ribbons
  3. 2 medium yellow squash, spiralized or peeled into ribbons
  4. 2 Tablespoons coconut oil
  5. 1 large or two small garlic cloves, finely minced
  6. ½ teaspoon sea salt divided
  7. 1/8th teaspoon ground pepper
  8. 6 large eggs
  9. ¼ cup coconut milk
  10. ¼ cup coconut flour
  11. ½ teaspoon baking powder
  1. Preheat oven to 350°.
  2. Line a 9x5 inch loaf pan with parchment paper and set aside.
  3. In a large skillet or sauté pan heat coconut oil. Add the minced garlic and stir until fragrant then add the vegetables and season with ¼ tsp of salt and all the pepper.
  4. Cook over medium-low heat, stirring occasionally, until softened, about 8 to 10 minutes.
  5. Meanwhile, in a small bowl, whisk together coconut flour, remaining ¼ tsp of salt and baking powder, set aside. In a large bowl whisk together eggs, coconut milk and whisk in flour mixture until fully incorporated and slightly thickened.
  6. Fold in the cooked vegetables. Scrape mixture into prepared pan.
  7. Bake until light golden brown on top and set in the center, about 40-45 minutes. Remove from oven and let cool in pan 10 minutes.
  8. Remove from pan and slice.
  9. Enjoy!
  1. adapted from

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