Paleo Zucchini Bread
A moist and delicious paleo zucchini bread made with almond flour and coconut flour, naturally sweetened with honey 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 grated zucchini, squeezed dry
3 large eggs
1/4 cup raw honey
1/4 cup melted coconut oil
1 teaspoon pure vanilla extract
1 1/2 cups almond flour
1/2 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, raw honey, melted coconut oil, and vanilla extract until well combined.
Add the grated zucchini to the wet ingredients and mix until evenly distributed.
In a separate bowl, combine the almond flour, coconut flour, baking soda, sea salt, ground cinnamon, and ground nutmeg. Stir to combine.
Gradually add the dry ingredients to the wet ingredients, mixing gently until a thick batter forms.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 15 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.