I normally do not make breads – not even paleo breads. But this week was special. Some of my very close friends and family were embarking on their very first whole30 challenge, and I wanted them to see that even WITHOUT SUGAR there was really no food deprivation involved. So, our dinner party – which started with refreshing “mocktails” – ended with fresh baked zucchini bread. No sugar. Really! It was a hit!
I found my recipe in the Against all Grain cookbook. One of my favorites! I adapted the recipe by leaving out the honey, and substituting applesauce. The bread was not sweet, but very delicious!
- Coconut oil for greasing the pan
- 1 cup Organic Zucchini – shredded
- 1/2 teaspoon Sea Salt
- 1 1/2 cups blanched almond flour
- 2 teaspoons Organic Cinnamon
- 3/4 teaspoon Baking Soda
- 1/2 teaspoon Nutmeg
- 3 Organic Free Range Eggs, beaten
- 1/4 cup Organic Unsweetened Applesauce
- 1 ripe Organic Banana
Preheat oven to 350F. Shred zucchini using food processor shredding blade. Sprinkle salt on zucchini and let rest for 10 minutes. Meanwhile, grease loaf pan and place a piece of parchment paper on the bottom. Place dry ingredients in a small bowl and combine. Place eggs, honey and banana in the bowl of a stand mixer and beat on medium for 1 minute until frothy and fully combined. Squeeze the moisture from the zucchini and add to mixer bowl. With mixer running, slowly add the dry ingredients until they have all been incorporated. Spoon the batter in to the prepared loaf pan. Bake 40 minutes until the middle is set and a toothpick comes out clean.
Mmmm. If you have the opportunity to test a slice while it’s warm – don’t miss it! IT IS AMAZING!!!