My Paleo Banana Bread Recipe is a family favourite recipe that never gets old - regardless of how many times I make it. As soon as we have spotty bananas, you'll find me in the kitchen with my coconut flour, almond flour and all the ingredients needed to whip up a batch.
But what do you do when you don't have any bananas? And you don't have any pumpkin to make The Best Paleo Pumpkin Bread Recipe?
Why, you take those base recipes and create something totally new, of course!
This Paleo Zucchini Bread Recipe is a new take on both of those recipes and it's seriously delicious.
Though my family weren't so convinced when I first told them about it (because, uh.. vegetables), one bite was all it took for them to fall in love with it too.
It's moist and delicious and only requires one bowl to make it. Forget food processors and mixers, a spoon and a bowl are all it takes!
The hardest part of the recipe is waiting for it to bake - and cool.... though I found a loophole for that too. If you're impatient like me and can't wait for it to bake for an hour and then cool - simply make muffins instead. The cooking time will vary depending on the size of your muffins but they'll take a fraction of the time!
So let me share the recipe with you! >>
The Best Healthy Paleo Zucchini Bread Recipe
lower fat, refined sugar free, gluten free, dairy free, grain free,
freezer friendly, healthy, paleo, peanut free
makes 1 small loaf/9-10 slices
1 1/2 cups (220g) finely shredded/grated zucchini
1/4 cup (85g) honey*
2 tsp (10ml) vanilla extract
3 1/2 tbsp (50g) butter or coconut oil, melted
1/2 cup (120g) unsweetened applesauce
4 eggs (~200g)
1/2 cup (55g) coconut flour (I recommend this one for the best results!)
1/2 cup (50g) almond meal
3/4 tsp baking soda
- Preheat your oven to 170C/340F.
- Grease and line a small loaf tin (we used this deep loaf tin) and set aside.
- In a medium mixing bowl, combine your zucchini, honey (or maple syrup), vanilla, melted butter/coconut oil, applesauce and eggs.
- Mix in your coconut flour, baking soda and almond meal and allow to sit for two minutes. The mix will look really runny at first, but the coconut flour will soon absorb the liquid and form a thicker batter.
- Pour your zucchini bread mixture into your prepared loaf tin and bake for 40 minutes to an hour (keep an eye on it - cooking times will depend on your pan size) or until your loaf is cooked through and a skewer inserted into the middle removes clean.
- If your zucchini bread is browning too quickly but isn't cooked in the middle, cover it with foil.
- Allow to cool completely before slicing.
- We find this zucchini bread keeps best in a sealed container in the refrigerator and it will keep for 2-3 days. You can also freeze the slices by wrapping the slices individually and storing them in a sealed zip lock bag in the freezer.
*If you like your baked goods really sweet, increase this to 1/3 cup. You can also use equal amounts of maple syrup.
But tell me, what are some staple recipes in your house?
And what's your favourite kind of sweet bread?My paleo breads are probably our most common baked goods - and we have my Healthy Sticky Peanut Stir Fry Recipe at least once a week!
I'm a banana bread girl but I also LOVE zucchini bread and pumpkin bread because... er... I'd never pass up a good baked good.
do you have to use Honey in this recipe, I am trying to stay away from all sweeteners
ReplyDeleteHoney keeps the loaf moist and binds it together so I can’t tell you what it would be like without it.
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