Paleo Zucchini Bread
Since I couldn’t have a conventional birthday cake this year, my mom made me this Paleo Zucchini Bread — so I’m giving her the recipe credit. It was super moist and delicious! Such a great treat after having to give up bread and sweets.
Paleo Zucchini Bread
Print recipe
| Serves | 8 |
| Prep time | 15 minutes |
| Cook time | 35 minutes |
| Total time | 50 minutes |
| Allergy | Egg, Tree Nuts |
| Dietary | Gluten Free, Vegetarian |
| Meal type | Bread |
| Website | Primal Primos |
Ingredients
- 1 1/2 cup almond flour
- 1 cup grated zucchini (squeeze water out)
- 3 Medium eggs
- 1 Large banana (smashed)
- 1 1/2 teaspoon baking soda
- 3 tablespoons honey
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 tablespoon coconut oil (liquified)
Directions
| Step 1 | Preheat oven to 350 degrees and grease one large loaf pan. |
| Step 2 | Combine the almond flour, baking soda, salt and cinnamon in a bowl. |
| Step 3 | Using a mixer, whisk in a separate bowl: eggs, honey, banana and coconut oil until smooth. |
| Step 4 | By hand, mix in zucchini with wet ingredients. |
| Step 5 | Slowly add the dry ingredients to the wet ingredient, mixing until well incorporated. |
| Step 6 | Pour batter into loaf pan and bake for 25-30 minutes or until you can insert a toothpick into the middle of bread and it comes out clean. |
| Step 7 | Once cooked, remove from oven and allow to cool. |