Thursday, July 9, 2015

Clean/Paleo Zucchini Bread!

I've got a ton of zucchini to use up from the garden, so it was time to get creative! Zuchinni bread is a family favorite, so here's a cleaned up version that will still impress. Super moist and can be made in a loaf or pan!!

If you're feeling extra frisky, add some cocoa nibs or mini chocolate chips :)

Zucchini Bread 
Makes 1 standard loaf (or 12 muffins)

3/4 cup coconut flour
6 eggs, at room temperature
1/2 cup pure maple syrup
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 teaspoon baking soda
1 1/2 cups shredded zucchini, tightly packed

Preheat the oven to 350F and line a standard (9-inch by 5-inch) loaf pan with parchment paper. (If you’re making muffins, line a standard muffin tin with 12 baking cups.)
In a large bowl, combine the coconut flour, eggs, maple syrup, oil, vanilla, cinnamon, nutmeg, and baking soda and use a whisk to stir well, breaking up any lumps as you go. The batter will most likely be thicker than the cake-like-batter you’ve come to expect when making quick breads. Stir in the shredded zucchini then scoop the batter into the loaf pan, smoothing the top with a spatula. (Or divide the batter into the 12 lined muffin cups.)

Let me know what you think! I'm in love!

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