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Paleo Zucchini Bread

I may not be the biggest green-veggie fan on the planet, but I adore cooking with zucchini. This innocuous, mild summer vegetable is a blank canvas for so many things: low-carb fritters, mock pasta, healthy chips for my salt fix,and one of my all-time favorites: Zucchini Bread!

 

I’ve recently graduated from gluten-free white flour based baking to using pretty much only almond flour and coconut flour when I bake. There are so many reasons I’ve chosen this road. I pay only mild attention to trends, deciding for myself is something works for me, feels right within my body, and ultimately reflects well on the outside. I’ve concluded there’s some definite traction with the Paleo movement. It feels good, tastes good, and yields good results where my waistline and energy levels are concerned.

 

Since this is a Paleo recipe I’ve keep the sugar-content low. Bread like this doesn’t need to be super-sweet. I prefer to keep the palate a little neutral and let the individual decide while eating a slice if they’d like more sweetness: fruit jam, honey, and maple syrup all work well with this bread. One trick I use in low-sugar (or no-sugar) baking is using generous amounts of vanilla…it just naturally softens the flavor and makes it more mellow – and calorie-free.

 

 

Knowing that sweetness is an individual preference, I understand if you deem the amount of honey called for in the recipe too scant. Keeping my overall sugar grams low is something I’m pretty ferocious about (menopause and all – such fun!) but if you want or need to increase the amount, please do. Anything up to a third of a cup shouldn’t effect the bread’s texture.

 

 

 

 

Which, by the way, is pillowy soft – zucchini does that to a baking recipe – its watery nature adds a luscious moistness to cakes, breads, and cookies. Hope you enjoy…there will be plenty of opportunities from here on out because zucchini is EVERYWHERE now!

 

 

 



Paleo Zucchini Bread
Print Recipe
A quick and wholesome bread that's great for breakfast, post-workout, or when you're craving something soft and a little sweet.
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
40 minutes 10 minutes
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
40 minutes 10 minutes
Paleo Zucchini Bread
Print Recipe
A quick and wholesome bread that's great for breakfast, post-workout, or when you're craving something soft and a little sweet.
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
40 minutes 10 minutes
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
40 minutes 10 minutes
Ingredients
  • 1 1/2 cups almond meal or flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon Himalayan salt
  • 1/4 teaspoon xantham gum
  • 1 medium zucchini washed and grated
  • 3 eggs
  • 1 tablespoon raw honey
  • 1 tablespoon vanilla
  • 1/3 cup coconut oil room temperature or melted
Servings: people
Instructions
  1. Preheat oven to 350. In a medium mixing bowl, add dry ingredients together and whisk until blended.
  2. Blitz eggs, honey, vanilla, and coconut oil in a blender and add to dry ingredients. Whisk until smooth. Add grated zucchini and stir with wooden spoon or large fork until well blended.
  3. Spray a bread loaf pan with non-stick cooking spray and pour batter in. Place on bottom rack of the oven and bake for 40 minutes, or until edges are browned. Turn off and leave pan in the cooling oven for 10 minutes. May be served warm or at room temperature.
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