Paleo Zucchini Bread

Paleo Zucchini Bread – moist, tender, and naturally sweetened. Enjoy along side a cup of coffee or as a light snack any time of day!

I learned to bake a young age. I don’t remember how old exactly, just that it was sometime in elementary school. My mom used it as a way to teach me fractions – 3/4 cup white sugar + 1/4 cup brown sugar equals one whole cup. Pretty basic, but extremely helpful since I’ve always been more of a kinesthetic learner.

What started off as a math lesson quickly became a lifelong passion. ‘Life long passion’ may sound a little cliché but, I mean, there are cookies involved so it’s pretty true. Once I realized that I could actually make chocolate chip cookies at home in less than 45 minutes I was sold. What can I say? It doesn’t take much to convince me.

Lucky for me my mom has always had decent sized collection of cook books. Before long I was pouring over pages of all the different Taste of Home cookbooks looking for different ways to satisfy my cravings. One of my favorite recipes that I would always go back to was a recipe for zucchini muffins. They were moist, spicy, and soooo delicious. Just thinking back on them makes my mouth water. Those muffins were my first introduction to baking with zucchini – something I’ve grown to love even more over time.

So far I’ve shared cakes, cookies, and muffins – we’re just scratching the surface here. Now it’s time to add a paleo zucchini bread to our collection.

Paleo Zucchini Bread

The base for this particular recipe comes from the banana bread that I shared ages ago. Essentially I just swapped the bananas for zucchini and increased the sweetener to make up for it. The end result leaves you with a moist and tender loaf. It’s sweet, but not overly so. Zucchini bread and coffee is one of my favorite ways to start the day. As is mentioned in the title this is a paleo zucchini bread which means that it’s free from grains, refined sugar, and dairy. However, if you want, feel free to use a good quality butter. Depending on my mood and how much I want to taste coconut I’ll make this with either coconut oil or butter. Both are delicious, but it’s up to you which you’d like.

So in case you’ve got any extra zucchini hanging around (as we all do this time of year) here’s a little something you can try for yourself!

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Paleo Zucchini Bread

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Sarah Nevins

Paleo Zucchini Bread - moist, tender, and naturally sweetened. Enjoy along side a cup of coffee or as a light snack any time of day!

10 minPrep Time

55 minCook Time

1 hr, 5 Total Time

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Ingredients

• 4 eggs
• 1 teaspoon vanilla extract
• 6 tablespoons honey or maple syrup
• 1 1/2 cup shredded zucchini
• 1/2 cup (55 grams) melted coconut oil (or butter/ ghee)
• 1/2 cup (48 grams) almond flour
• 1/2 cup (56 grams) coconut flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon sea salt

Instructions

1. Preheat your oven to 350°F/178°C
2. Beat the eggs in a medium sized bowl. Add the vanilla, the maple syrup, and the butter/oil to the eggs, mixing thoroughly.
3. Mix in the shredded zucchini.
4. Mix the dry ingredients together in a small bowl, remove any clumps. Pour the dry ingredients to the wet and mix until smooth. You can do this by hand, but I find it easier using an electric mixer.
5. Grease your loaf pan, or line with parchment and scoop your batter into the pan. Set aside.
6. Place in the oven and bake for 50-60 minutes, or until a knife going into the center comes out clean.

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