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PALEO ZUCCHINI BREAD

IMG_4847I love zucchini bread. I used to help my Mom bake it when I was a little girl; I remember sneaking warm slices from the kitchen counter as they cooled. Eating clean doesn’t mean that you have to give up all the foods that make you happy. Simply changing a few of the ingredients can get you back into your summer shorts AND give you more energy.

This zucchini bread turns out moist and perfectly sweet. Hope you enjoy it.

 

 

 

INGREDIENTS:

½ cup coconut flour

¼ cup almond flour (I like the “Bob’s” brand)

5 eggs (room temperature)

2 tablespoons honey

¼ cup coconut sugar

½ cup pure maple syrup

1-teaspoon pure vanilla extract

zucchini-605636_6401-teaspoon cinnamon

¼ teaspoon nutmeg

¾ teaspoon baking soda

¼ cup coconut oil (melted)

1 &1/2 cups shredded organic zucchini (you can chop if you prefer)

 

 

DIRECTIONS:

-Preheat the oven to 350 degrees.

-Grease a 9×5 inch loaf pan with ¼ teaspoon coconut oil.

-Combine coconut flour, almond flour, cinnamon, nutmeg, coconut sugar, oil, eggs, and baking soda. Mix well.

-Stir in shredded zucchini.

– Pour into loaf pan.

– Bake for 50 to 55 minutes.

Drizzle with grass fed butter or honey, or simply enjoy plain.

IMG_4856

Xo,

Simply Nina

 

 

 



One Response to “PALEO ZUCCHINI BREAD”

  1. Merely a smiling visitor here to share the love (:, btw great design and style. “The price one pays for pursuing a profession, or calling, is an intimate knowledge of its ugly side.” by James Arthur Baldwin.

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