Or as I like to call it, a slice of heaven. You can substitute with pecans or leave out the nuts altogether (but if you don't have an allergy or some weird hate-on for nuts, trust me, keep 'em in) and serve warm out of the oven—just let it rest for what will be the longest 30 minutes of your life before slicing—or toast it later on with a little gras-fed butter. Then, have someone hide the loaf from you 'til tomorrow because if you find it, it doesn't stand a chance.  

paleo-zucchini-bread.jpg

Ingredients:

2 small zucchinis (or 1 large), shredded (I use a cuisinart)

6 organic eggs

1/3 cup extra virgin coconut oil

3 tbsp organic honey

2 tbsp real maple syrup

1 tsp vanilla extract

1 tbsp ground cinnamon

1/2 tbsp pumpkin pie spice

1/2 tsp sea salt

1 tsp baking soda

1/2 cup organic coconut flour 

1/2 cup chopped walnuts ( I save a handful to sprinkle on top)

Method: 

Preheat the oven to 350. Shred the zucchini and add to a large mixing bowl. Add in the eggs (room temperature), oil (warmed until liquid), honey, maple syrup and vanilla extract, and whisk until well blended. In a separate bowl sift together all dry ingredients except the nuts. Add dry ingredients to wet ingredients gradually, stirring constantly, and fold in nuts. Pour your batter into a parchment-lined loaf pan and give it a little shake to smooth things out. Pop into the oven for 45 minutes, or until a knife comes out clean. 

This should keep, sealed in the fridge, for 7 days but you won't last that long...

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