I’ve always loved zucchini bread. In fact, my favorite place to eat it was at the Green Street Cafe in Pasadena, CA, years ago. These days with my Paleo lifestyle, I’ve found it tastes just as good without the regular flour, & is so much healthier for you. The zucchini provides incredible moistness, with a hint of sweetness from the banana, cinnamon, & nutmeg. My son always motors through this, so I always make 2 loaves at a time!
INGREDIENTS
Coconut oil spray
1 cup shredded zucchini
1.5 cups almond flour/almond meal
2 teaspoons cinnamon
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon nutmeg
3 eggs, at room temperature
1/4 cup honey
1 ripe banana
PREPARATION
Preheat the oven to 350 degrees. Lightly spray an 8.5 by 4.5 inch loaf pan, & place a piece of parchment paper on the bottom. Press the zucchini between 2 paper towels, squeezing lightly, to release excess moisture. Place the dry ingredients in a small bowl & stir to combine. Place the eggs, honey, & banana in the bowl of a stand mixer (or large bowl & use a hand mixer), & beat on medium for 1 minute, until frothy. Add the zucchini & beat again to incorporate, about 15 seconds. With the mixer running, slowly add the dry ingredients until fully combined. Pour the batter into the prepared loaf pan, & bake for 40 minutes, until the middle is set.
