better than bread

To Try: This Paleo Zucchini Bread Recipe

Ta-da: A grain-free, nut-free, coconut-based Paleo zucchini bread.

In the process of healing my autoimmune disease, I gave up grains. This was something that was really hard for me to do because I was in love with bread! One weekend when I was having the my usual debate (that slice of bread vs serious IBS issues), it occurred to me that I could use my love of baking to create the perfect Paleo loaf. And so, I used what I had on hand and added some zucchini to up the nutritional value. The result is this grain-free, nut-free, coconut-based Paleo zucchini bread recipe.

It’s dense, thick, and delicious warmed up with a tab of butter. I eat it on its own in the morning if I’m in a rush, or I’ll poach an egg and have it on top. The bread is so nutritionally dense that the smaller serving sizes are extremely filling.

QUICK AND EASY PALEO ZUCCHINI BREAD RECIPE 

(This loaf makes 10 smallish pieces.)

Ingredients

  • 6 free range eggs
  • ¾ cup of melted, grass fed butter. (If butter isn’t your jam, you can substitute with coconut oil)
  • 2 teaspoons of organic apple cider vinegar
  • 1 teaspoon of baking soda
  • ½ teaspoon of sea salt
  • 2 cups of shredded zucchini
  • 1 cup of coconut flour
  • Mixing bowl
  • Loaf tin

Directions

1. Take the eggs and crack carefully into the mixing bowl.
2. Take the melted butter and add to bowl.
3. Whisk butter and eggs lightly until just combined.
4. After these are combined, add in apple cider vinegar.
5. Stir apple cider vinegar into the eggs and butter mixture.
6. Take out a separate mixing bowl for your dry ingredients.
7. In this bowl, combine the coconut flour, salt and baking soda.
8. Next, combine the wet and dry ingredients. Slowly pour your wet ingredients into your dry flour mix, stirring to combine.
9. Once combined, stir through two cups of zucchini.
10. Take the loaf mix and pour into a greased loaf tin.
11. Cook in a pre-heated oven at 200 celsius for 45 minutes to an hour, or until you get a golden brown crust.
12. Once cooked, allow your bread to cool on a wire rack.
13. Then enjoy!

The bread will have a crumbly consistency that will be extremely satisfying. Do you have a tried and true gluten-free bread recipe you use?

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