This perfectly moist Paleo Zucchini Loaf is a delicious alternative to your usual banana bread! It’s grain free, easy to digest and full of gentle dietary fibre and protein. Perfect for a quick snack or breakfast with some nut/seed butter slabbed on top.

Paleo Zucchini Loaf

Ingredients

  • 1 cup zucchini, grated & excess water drained
  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 cup coconut oil, melted
  • 2 tbsp almond butter
  • 3 eggs
  • 2 tbsp honey
  • 1 banana, mashed
  • 1/4 cup walnuts, chopped
  • 2 tbsp hemp seeds
  • 1/2 tsp himalayan salt
  • 1/2 tsp cinnamon
  • 1 tsp baking soda

Instructions

  • Preheat the oven to 350F. Line a small loaf pan with parchment paper.
  • Combine almond flour, coconut flour, baking soda, salt, and cinnamon in a mixing bowl.
  • In a separate bowl whisk the eggs, mashed banana, honey, and almond butter. Add the wet ingredients to the dry ingredients and fold in zucchini, half of the walnuts and 1 tbsp hemp seeds.
  • Pour the batter into the lined loaf pan and sprinkle with remaining walnuts & hemp seeds.
  • Bake for 35-45 minutes, until a toothpick comes out clear. Let cool completely.
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