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!