Zucchini Coconut Bread and THYROID Health

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Many Americans suffer from symptoms such as cold hands and feet, low body temperature, sensitivity to cold, a feeling of always being chilled, headaches, insomnia, dry skin, puffy eyes, hair loss, brittle nails, joint aches, constipation, mental dullness, fatigue, frequent infections, hoarse voice, ringing in the ears, dizziness, loss of libido, and weight gain, which is sometimes uncontrollable. Approximately 65 percent of the U. S. population is overweight; 30 percent is clinically obese. Research is pointing to the fact that an under active thyroid might be the number one cause of weight problems, especially among women, in the US today.

Many dietary oils can negatively affect thyroid health. We cook with them almost every day and they are plentiful in commercially prepared foods. It is possible they are among the worst offenders when it comes to the thyroid. They are known as vegetable oils or polyunsaturated oils. The most common source of these oils used in commercially prepared foods is the soybean.

Unsaturated oils block thyroid hormone secretion, its movement in the circulatory system, and the response of tissues to the hormone. When the thyroid hormone is deficient, the body is generally exposed to increased levels of estrogen. The thyroid hormone is essential for making the ‘protective hormones’ progesterone and pregnenolone, so these hormones are lowered when anything interferes with the function of the thyroid. The thyroid hormone is required for using and eliminating cholesterol, so cholesterol is likely to be raised by anything which blocks the thyroid function.

Coconut oil, on the other hand, is a saturated fat made up primarily of medium chain fatty acids. Also known as medium chain triglycerides (MCTs), medium chain fatty acids are known to increase metabolism and promote weight loss. Coconut oil can also raise basal body temperatures while increasing metabolism. This is good news for people who suffer with low thyroid function.

So here is my thyroid-supporting zucchini bread:

3/4 cup loosely packed shredded zucchini
6 eggs (4 of them separated)
1/2 cup coconut milk (or 2 more eggs)
1/2 cup coconut oil (or butter) melted (plus extra from greasing pan)
1/2 cup Swerve (or Erythritol and 1 tsp stevia glycerite)
1 tsp pure vanilla
1 1/2 tsp cinnamon
1/2 tsp Celtic sea salt
3/4 cup coconut flour
1 tsp baking powder
1/2 cup chopped pecans or walnuts (optional)
Unsweetened coconut flakes (optional topping)

Preheat oven to 350 degrees. Grease a 9x5x3 inch loaf pan with coconut oil or butter. Separate 4 eggs into two bowls. Whip the egg whites until very fluffy. In the other bowl, blend together the 4 egg yolks, zucchini, oil, coconut milk, sweetener, vanilla, cinnamon, and salt. Then add the other 2 eggs (or 4 if not using coconut milk), one at a time, beating well after each addition. Combine coconut flour and baking powder and sift into batter. Blend until there are no lumps. Fold in nuts. Gently fold in the egg whites to the batter. Pour into a greased pan. Top with unsweetened coconut flakes and bake for 60 minute or until an inserted toothpick comes out clean. Cool and enjoy! Makes 14 servings.

NUTRITIONAL COMPARISON (per serving)
Traditional Zucchini Bread = 377 calories, 43 carbs. 2 fiber

“Healthified” Zucchini Bread = 135 calories, 5.2 carbs, 2.3g fiber

Option Topping: Melt 1 cup coconut oil with 1 cup confectioners Swerve (or powdered erythritol) and spread over warm bread.