Paleo Zucchini Bread

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Paleo Zucchini Bread

Paleo zucchini bread is the cure for those cravings for sweet bread concoctions of the past. When I have a plethora of zucchini as a once in a while treat I whip up this recipe for my family. It’s sweet, it’s simple and highly enjoyable. What else could you ask for in a paleo zucchini bread? While I don’t endorse making sweet baked goods very often this is a good inbetween that is not as unhealthy as a paleo cake or as healthy as simply pan frying zucchini. This hearty bread is a great treat for those weeks inbetween birthdays and other celebrations. Just be careful when you make it, the loaf will be gone before you have even started!

I like to mix my honey, eggs, zucchini, vanilla and oil together and then mix the tapioca flour, almond flour, spices and baking soda separately. Once both are well combined I fold in the dry ingredients with the wet, being extra careful about over mixing. The batter can then go into two standard loaf pans or a 9×13 pan. I will more commonly place the batter into a 9×13 pan. Bake at 350 degrees Fahrenheit for 40 minutes or until a toothpick can be inserted in the middle and come out clean.

You can eat it warm with a little bit of coconut oil or cold with a nut butter of choice. This is a great dense paleo zucchini bread that is good no matter how you eat it!

Paleo Zucchini Bread
Serves 10
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
  1. 1 1/2 cup Tapioca Flour
  2. 1 1/2 cup Almond flour
  3. 1 tsp cinnamon
  4. 1 tsp baking soda
  5. 1 tsp salt
  6. 1/2 c. honey
  7. 3 eggs
  8. 2 cups grated zucchini
  9. 1 tsp vanilla
  10. 1/2 c. oil
Instructions
  1. Mix dry and wet ingredients
  2. Fold in dry ingredients and place batter into two standard loaf pans or a 9x13 pan.
  3. Bake at 350 degrees for 40 minutes or until done.
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Posted on

October 30, 2015

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