It takes me forever to get recipes posted! But I finally have this zucchini bread I’ve been playing around with all summer. I want to change out the almond flour for a nut free version but I haven’t quite gotten that far yet. It’s easy to over consume almond flour when you’re doing gluten free or paleo style baking, so I want to caution everyone to be mindful of that. The thing is, almond flour behaves so well in baking, so it’s the easiest go-to option. But I feel like we all need to branch out and try some other flours. I used some Otto’s cassava flour as well in this recipe, and I think I’d like to try and convert this recipe mainly over to this flour. We’ll see….
But anyway, here you go! Zucchini Bread!
Zucchini Bread
Prep time
Cook time
Total time
A gluten free, grain free and low sugar version of zucchini bread to make for a healthy treat.
Author: Grace Brinton
Recipe type: Snack
Serves: 6
Ingredients
- 1 ¼ cup blanched almond flour
- 2 Tbl cassava flour
- 2 ¼ tsp cinnamon
- 1 tsp baking soda
- ¼ tsp salt
- 2 eggs, room temperature, beaten
- 1 ½ Tbl honey
- 2 Tbl coconut oil or ghee
- 1 ripe banana, mashed
- 1 ¾ cup shredded, unpeeled zucchini, squeezed of excess liquid
Instructions
- Place the eggs (while still in shell) in a bowl of warm water so they are not cold when you mix them into batter
- Preheat oven to 350 degrees
- Use a whisk to combine the dry ingredients in a small bowl – the whisk helps evenly distribute the ingredients.
- Mash banana in a medium mixing bowl, then add egg and beat together well with a whisk. Add zucchini to combine.
- Sprinkle dry ingredients into wet ingredients a little bit at a time while whisking to avoid clumps. Once batter becomes thick, switch to a rubber spatula for mixing.
- Pour batter into a greased loaf pan
- Bake for 15 minutes, then rotate the pan front to back for even baking.
- Bake until bread is puffed and a knife inserted into the center comes out clean, about 20 - 25 more minutes.
Zucchini Bread was last modified: October 5th, 2016 by
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