April 24th, 2024
Recipes
Paleo Zucchini Bread
Valentina P
- Difficulty
•
- Time 75"
Tender and moist zucchini bread made with almond flour, cassava flour, and plenty of grated zucchini. As it cooks, the zucchini disappears into the bread, leaving every fluffy bite filled with hints of vanilla and cinnamon. Grain-free and paleo.
How To MakeDiet Type: Paleo
Shopping List
- 1 1/2 cups blanched almond flour
- 1 1/2 packed cups grated zucchini (unsqueezed)
- 1/2 cup cassava flour
- 1/2 cup safflower oil
- 1/2 cup coconut sugar
- 1/4 cup coconut flour
- 3 large eggs
- 1 tablespoon apple cider vinegar
- 2 1/2 teaspoons cinnamon
- 1 1/4 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Step 1: Preheat the oven to 325 degrees Fahrenheit. Line 1 non-stick (8 in. x 4 in.) bread loaf pan(s) with parchment paper.
- Step 2: Stir together the almond flour, coconut flour, cassava flour, sugar, cinnamon, baking soda, and salt in a bowl.
- Step 3: In another bowl, stir together the eggs, oil, vinegar, and vanilla. Add the dry ingredients to the wet and stir to combine. Fold in the zucchini. Pour the batter into the prepared pan.
- Step 4: Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Place the pan on a cooling rack and allow to cool before removing from the pan.
- Serve: Slice and enjoy. Freezes well.
Recipe Notes
Note 1: Want some chocolate flavor? Try adding in a handful of chocolate chips when folding in the shredded zucchini.
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What you should eat next
Paleo Zucchini Bread
PT1H15M 1 1/2 cups blanched almond flour 1 1/2 packed cups grated zucchini (unsqueezed) 1/2 cup cassava flour 1/2 cup safflower oil 1/2 cup coconut sugar 1/4 cup coconut flour 3 large eggs 1 tablespoon apple cider vinegar 2 1/2 teaspoons cinnamon 1 1/4 teaspoons vanilla extract 1 teaspoon baking soda 1/4 teaspoon salt Gluten Free Paleo 12 Servings
Ingredients:
