PALEO ZUCCHINI BREAD

October 17, 2017

 

 

 

 

 PALEO ZUCCHINI BREAD

 

 

Yield 1 - 23 x 13 cm 

 

INGREDIENTS 

 

3/4 cup coconut flour

6 eggs, at room temperature

1/2 cup maple syrup

1/4 cup melted coconut oil

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Sea salt, pinch 

3/4 teaspoon baking soda

2 cups grated zucchini , tightly packed

1 cup raw pecan nuts, chopped 

 

DIRECTIONS

 

Preheat the oven to 180C and line a standard loaf pan (23x13cm) with parchment paper. If you'd prefer to make muffins, line a standard muffin tin with 12 baking cups.

 

 

Toast the pecans in a dry pan and then chop roughly. 

 

 

Grate the zucchini. Place the shredded zucchini into a muslin or cotton cloth and squeeze very hard, until mostly all of the excess moisture of the zucchini is out.

 

In a large bowl, combine the coconut flour, eggs, maple syrup, oil, vanilla, cinnamon, nutmeg, and baking soda and use a whisk to stir well, breaking up any lumps as you go.

 

 

 

The batter will most likely be thicker than the cake-like-batter you've come to expect when making quick breads. Stir in the shredded zucchini then scoop the batter into the loaf pan, smoothing the top with a spatula.

 

  

Or divide the batter into the 12 lined muffin cups.

 

Top with chopped pecan nuts and a sprinkle of flaked sea salt.

 

 

Bake the loaf at 180C for 45 to 50 minutes, until the top is golden and firm. Test with a skewer, as soon as the skewer comes out clean - the bread is ready. If baking muffins, bake them at 180C for 25 to 30 minutes.

 

Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

 

 

 

I discovered this recipe, whilst cooking in the Hamptons for a client who was on a Paleo focused diet.  It was a hit, I couldn't not share it's success. I wouldn't suggest substituting the eggs with flax eggs, unfortunately - sorry vegans.  When it comes to the nuts, you could always use walnuts or almonds. Be sure to line the tin with a good quality baking paper - as the bread tends to stick easily.  Don't hold back on using a coconut oil spray too.

 

 

 

As this bread is very moist, I recommend storing it in the fridge for best shelf life.  It should keep in an airtight container for up to a week.  I suggest spreading salted butter and adding some mature cheddar cheese! YUM. Happy Baking.

 

Find the printable version of the recipe here

 

Source: Detoxinista

 

 

 

 

 

 

 

 

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