Monday, June 10, 2013

Paleo Almond Zucchini Bread


I've tried quite a few paleo zucchini bread recipes, however this one knocks all the others out of the park. It satisfies my need for something sweet at any time of day. It remains both the perfect dessert and morning "pastry" with coffee. Enjoy!

- 1.5 cups almond flour
- 1.5 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup grated zucchini, water squeezed out
- 3 eggs
- 3 tblsp maple syrup
- 1 banana, mashed
- 1 tblsp coconut oil, melted
- 1/4 cup unsweetened cocoa powder
- 1/4 cup Good Life chocolate chips (or other variety you prefer)

- Preheat oven to 350 degrees and grease two mini bread loaf pans
- Combine dry ingredients in a small bowl and set aside
- Combine wet ingredients besides zucchini and beat together on med. with hand mixer
- Add zucchini and mix well until combined
- Incorporate dry ingredients into wet ones and mix until incorporated
- Pour batter into loaf pans
- Bake for 32-35 minutes
- Remove from oven and let cool for 5 minutes before transferring out of loaf pans to cool on wire rack

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