Paleo Zucchini Bread
Well, there was lots of feedback from the Zucchini bread on the blog! So, of course I want my paleo friends to be able to eat some. I would never leave you high and dry! Quite a few of you health nuts asked for my Paleo or gluten free version which of course I have because I have to follow that protocol everyday. This is my base for all gluten free and Paleo fruit breads that I make. You can substitute bananas, blueberries, carrots, pineapple etc. I has a yummy eggy texture and is so good right out of the oven or toasted with a spread of butter, coconut manna, ghee, or almond butter. I often omit the fruit and just make it as a plain almond bread and its my favorite for avacado toast! It freezes well too!
- 2 Cups Almond Flour
- 2 Tbsp Coconut Flour or 1/4 cup additional almond flour instead)
- 1/4 cup Ground Flaxseed
- 1/2 tsp Baking Soda
- 1/2 tsp Sea salt or Himalayan salt
- 5 Large Eggs
- 1 1/2 Tbls Honey, raw is best
- 1 Tbls Olive Oil
- 1 Tbls Apple Cider Vinegar
- 1 1/2 cups Shredded Zucchini
Set your oven to 325. Grease a small loaf pan. Whisk your dry ingredients together.
In a food Processor, pulse the flours, ground flax, baking soda, and salt until well combined.
Whisk the Eggs, honey, olive oil, and vinegar in a bowl and send it trough the tube of the food processor and pulse about 5 times to incorporate.
Scrape down the sides and pour out into a mixing bowl with the shredded zucchini and mix well to combine the Zucchini.
Pour batter into your prepared loaf pan and bake for 20 minutes, cover with aluminum foil and put back in the oven for another 10 minutes or until a toothpick test comes out clean.
Cool Bread in the pan for 20 minutes on a wire rack before removing.