I usually buy zucchini to make zoodles (so delicious and easy!), but after realizing that my veggie spiralizer was lost in the move I was left with eight zucchinis that needed to get eaten before going bad. So what do you do when life gives you too many zucchinis? Turn it into zucchini bread of course!
This was my first time making this kind of bread — I decided to try my hand at a Paleo version of the recipe. It came out so flavorful and moist. Myles and the kids loved it! This recipe is quick to whip up and calls for three cups of zucchini, so a great way to get those veggies in ;). It’s rich in taste, so if you’ve got a sweet tooth like me, this is a yummy and healthy treat!
INGREDIENTS: (Makes one loaf)
3 cups Zucchini, grated (I used 4 zucchini)
3 cups almond flour
2 eggs, beaten
1 cup coconut sugar
½ cup of coconut flour
½ cup coconut oil, melted
½ cup agave
1 ½ tablespoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
½ teaspoon nutmeg
1. Preheat oven to 350 degrees F.
2. Wash and cut off ends of your zucchini and grate.
3. Combine almond flour, coconut flour, cinnamon, nutmeg, baking soda, and baking powder.
4. Add to grated zucchini and combine with coconut sugar.
5. In separate bowl combine coconut oil, agave, and vanilla.
6. Add to zucchini mixture and fold in eggs.
7. Grease your 9 inch bread pan with coconut oil and fill with batter.
8. Bake at 350 for 65 to 75 minutes. You’ll know it’s done with your toothpick comes out clean — there shouldn’t be any bits of bread sticking to the toothpick when you remove it. This bread is really moist, so the toothpick will look wet.
9. Allow to cool as this helps to set the bread a bit and enjoy!