July 20, 2014

Gluten Free Zucchini Bread ~Paleo~

We have so much zucchini from out garden we can hardly eat it all! I've been making this zucchini bread weekly. It super moist and a great way to use up zucchini. 
1 1/2 cups grated zucchini
3 organic eggs
2 tsp gluten free vanilla
3/4 cup sugar
1/4 cup melted coconut oil
2 1/2 cups of almond meal or flour
2 tsp cinnamon
1/2 tsp salt
1 tsp baking soda

Generously grease a loaf pan with coconut oil. Preheat oven to 350.

With a hand mixer mix eggs, vanilla, sugar, and coconut oil until well blended. Add grated zucchini and mix in.  In separate bowl mix almond flour, salt, cinnamon, and baking soda. Add the dry ingredients to the wet mixture and mix just until everything is blended. Don't over mix. Pour into the greased loaf pan (grease pan really well. I pour in coconut oil and roll it around to coat it). Bake for 50 min to 1 hours. Cool before serving.

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