Trying Out Paleo Zucchini Bread

Trying out new recipes and trying to also clean out the cabinets a little in the process. Found a recipe for paleo zucchini bread and had most of the ingredients. We didn't have any coconut oil so used olive oil and used the maple syrup that we are working on getting rid of (definitely not paleo). Turned out ok. Will have to try coconut oil when we get some to see if the flavor changes to something we like more. I was also thinking of adding some coconut flour or shredded coconut. Not sure, will have to see.

http://www.runningtothekitchen.com/2012/08/almond-zucchini-bread-paleo/

Almond Zucchini Bread (paleo)

Prep time:10 mins

Cook time: 35 mins

Total time: 45 mins

Slightly crunchy, super moist paleo zucchini bread.

Author: Gina Matsoukas

Recipe type: bread

Serves: 2 mini loaves

Ingredients

• 1½ cups almond flour
• 1½ teaspoons baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 cup grated zucchini, water squeezed out
• 3 eggs
• 3 tablespoons maple syrup
• 1 banana, mashed
• 1 tablespoon coconut oil, melted

Instructions

1. Preheat oven to 350 degrees and grease two mini bread loaf pans.
2. Combine dry ingredients in a small bowl and set aside.
3. Combine wet ingredients besides zucchini in a stand mixer and beat on medium for about 2 minutes. Alternatively, combine in a large bowl and whisk together vigorously.
4. Add zucchini and mix until combined.
5. Pour dry ingredients into wet and mix until incorporated.
6. Pour batter into loaf pans.
7. Bake for 32-35 minutes until a toothpick comes out clean.
8. Remove from oven and let cool for 5 minutes.
9. Transfer bread out of loaf pan and cool on wire rack.