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This was my first time having and making Zucchini bread, and I LOVED it! So moist and delicious. It’s nice to switch it up from Banana Bread for once. I’ll definitely make it again and probably muffins for convenience sake. This recipe is gluten free and paleo 🙂

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Zucchini Bread (Gluten Free & Paleo)

You will need:

  • 2-3 zucchinis (about 3 cups total, 1 cup shredded & 2 cups pureed)
  • 4 large organic eggs
  • 1 egg white
  • 1/2 cup + 2 tbsp coconut flour
  • 1/4 cup + 2 tbsp almond flour
  • 2 tbsp coconut oil
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground nutmeg
  • 1 tbsp true cinnamon
  • 1 tbsp ground flaxseed
  • 1 tsp vanilla extract
  • 1/2 cup real maple syrup
  • pinch of sea salt
  • 2 tbsp raw pumpkin seeds
  • 1 tbsp shredded coconut
  • 1/4-1/2 cup chopped walnuts

Preheat oven to 350F. Grease a 9 inch bread pan with coconut oil. Shred the zucchini with a grater to make 1 full cup. With remaining zucchini, puree in a blender. Combine all the wet ingredients (vanilla, eggs, coconut oil, zucchini) in your blender or food processor. Combine all dry ingredients in a large mixing bowl (coconut flour, almond flour, baking soda, baking powder, salt, cinnamon, chopped walnuts). Pour wet ingredients in the large bowl of dry ingredients. Mix well until batter comes together. Pour the dough into your greased pan and top with pumpkin seeds and shredded coconut. Bake at 350F for 45-60 minutes (depending on your oven settings, just make sure a toothpick comes out clean when inserted). Let set and cool.

 

Recipe adapted from Nutrition Stripped.