Paleo Zucchini Bread
A moist and tender grain-free zucchini bread that's perfect for breakfast or a snack.
Ingredients
Wet Ingredients
- 1 medium Zucchini, grated Choose small, fresh zucchini for best results.
- 3 large Eggs Large eggs help bind the ingredients together.
- 1/4 cup Honey or maple syrup For natural sweetening.
- 1/2 cup Coconut oil, melted Can substitute with other oils.
Dry Ingredients
- 2 cups Almond flour Provides a moist crumb.
- 1/4 cup Coconut flour Highly absorbent; use carefully.
- 1 tsp Baking soda For leavening.
- 1 tsp Ground cinnamon Adds warm spice flavor.
- 1/2 tsp Salt Enhances flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and lightly grease a loaf pan.
- Grate the zucchini and place it in a clean towel to squeeze out excess moisture.
Mixing Ingredients
- In a large bowl, combine the eggs, honey or maple syrup, and melted coconut oil.
- Stir in the grated zucchini until well mixed.
- In a separate bowl, mix the almond flour, coconut flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
Cooling
- Allow the zucchini bread to cool in the pan for 10 minutes before transferring it to a wire rack.
- Let it cool completely before slicing.
Notes
Store the bread covered at room temperature or refrigerated. Can freeze well when properly packaged.