Grain-Free Zucchini Bread
So did you try the Stuffed Zucchini Cheeseburger Boats? What did you think?
Do you STILL have more zucchini than you know what to do with? Yeah, me too.
One of my husband’s favorite breads I used to make was my zucchini bread, full of white flour and sugar. Obviously, I couldn’t make it that way so I tried to figure out a way to make it primal without sacrificing the taste or texture. It took a few batches but I think I got it.
In the interest of staying technically primal, I made this with agave. However, some of you have asked me and yes, I do still use a bit of Splenda in my daily life. Especially if you’re insulin resistant like me (for me it’s from PCOS and yes, I’m on 1000 mg of metformin daily), avoiding most sugar-based sweeteners helps the metabolic monster sleep.
However, I get that some people, primal or not, are against artificial anything and find the small amount of agave or honey used in some recipes is negligible and worth the taste. In most recipes, I’ll give you the equivalent amounts of both.
Don’t worry, I have a whole post coming about sweeteners tomorrow!
Anyway, for today I give you
Primal Zucchini Bread
What you need:
- 3/4 c. almond butter
- 2 tbsp coconut oil
- 1 1/2 c. shredded zucchini (squeezed to get extra water out, better still, pressed)
- 1 tsp. baking soda
- 1/4 c. arrowroot
- 1 1/2 c. almond flour
- 1 egg
- 5 tbsp agave syrup (or honey or splenda/stevia packets, your call)
- 1 tsp. vanilla extract
- 1 1/2 tsp. cinnamon
- 1 tsp nutmeg
- 1/4 c. walnuts (optional)
What you do
- Preheat oven to 325
- Beat together the almond butter and coconut oil.
- Add beaten egg, then zucchini.
- In a separate bowl, mix together the almond four, baking soda, cinnamon, and nutmeg.
- Slowly add the dry ingredients to the wet.
- Pour into non-stick or oiled/floured baking loaf pan
- Bake at 325 for 60-90 minutes. Just keep checking it. Because of the “wetness” of the zucchini and using almond flour instead of white, the consistency can be very eggy if not cooked all the way through. So this is why we use a lower cooking temp for longer period of time. To be sure, when you think it’s done, cut it in half and check the middle. If it needs longer, pop it back in.
- If you decide to do muffins, the times will be between around 30 mins. Again, just keep an eye on them.
- Let sit for at least an hour. This will help the residual heat finish cooking it and settle.
- Serve with cream cheese!