Paleo Zucchini Bread
A moist and delicious paleo zucchini bread made with almond flour and coconut flour, naturally sweetened and perfect for a healthy snack or breakfast.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8
Ingredients
2 cups shredded zucchini, squeezed dry
3 large eggs
1/4 cup melted coconut oil
1/4 cup honey
1 teaspoon vanilla extract
2 cups almond flour
1/4 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan with coconut oil or line it with parchment paper.
In a large bowl, whisk together the eggs, melted coconut oil, honey, and vanilla extract until smooth.
Add the shredded zucchini to the wet ingredients and mix until combined.
In a separate bowl, combine the almond flour, coconut flour, baking soda, sea salt, ground cinnamon, and ground nutmeg.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the bread to cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.