Clean eating Gluten Free Paleo

Well Bread: Zucchini Almond Bread

I absolutely love bread but alas bread doesn’t love me.  That is, the regular wheat and gluten bread.  I just can’t digest it very well but I’ve finally got to a stage where I either make my own gluten free bread or buy it and I’m happy with that.

zucchini bread

The recipe today is for Zucchini Almond bread, something I love and have made many times. It’s really easy to bake, super light to eat & digest and utterly delicious.

As well as being full of vitamins A&C, it also contains magnesium and potassium. Potassium is fantastic for greater muscle strength and improved metabolism.  Awesome.

Zucchini Almond Bread

Makes 2 loaves

Ingredients

1 1/2 cups almond flour

1 1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 cup grated zucchini, water squeezed out

3 eggs

3 tsp maple syrup

1 banana, mashed

1 tbsp coconut oil, melted

Method

  1. Pre-heat oven to 350 degrees f and grease two mini bread loaf pans.
  2. Combine dry ingredients in a small bowl and set aside.
  3. Combine wet ingredients besides zucchini in a stand mixer and beat on medium for about 2 minutes. Alternatively, combine in a large bowl and whisk together vigorously.
  4. Add zucchini and mix until combined.
  5. Pour dry ingredients into wet and mix until incorporated.
  6. Pour batter into loaf pans.
  7. Bake for 30-35 minutes until a toothpick comes out clean.
  8. Remove from oven and let cool for 5 minutes.
  9. Transfer bread out of loaf pan and cool on wire rack.  I sliced these into fingers to serve as snack but you can cut wider slices too.

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