It takes me forever to get recipes posted! But I finally have this zucchini bread I’ve been playing around with all summer. I want to change out the almond flour for a nut free version but I haven’t quite gotten that far yet. It’s easy to over consume almond flour when you’re doing gluten free or paleo style baking, so I want to caution everyone to be mindful of that. The thing is, almond flour behaves so well in baking, so it’s the easiest go-to option. But I feel like we all need to branch out and try some other flours. I used some Otto’s cassava flour as well in this recipe, and I think I’d like to try and convert this recipe mainly over to this flour. We’ll see….
But anyway, here you go! Zucchini Bread!
- 1 ¼ cup blanched almond flour
- 2 Tbl cassava flour
- 2 ¼ tsp cinnamon
- 1 tsp baking soda
- ¼ tsp salt
- 2 eggs, room temperature, beaten
- 1 ½ Tbl honey
- 2 Tbl coconut oil or ghee
- 1 ripe banana, mashed
- 1 ¾ cup shredded, unpeeled zucchini, squeezed of excess liquid
- Place the eggs (while still in shell) in a bowl of warm water so they are not cold when you mix them into batter
- Preheat oven to 350 degrees
- Use a whisk to combine the dry ingredients in a small bowl – the whisk helps evenly distribute the ingredients.
- Mash banana in a medium mixing bowl, then add egg and beat together well with a whisk. Add zucchini to combine.
- Sprinkle dry ingredients into wet ingredients a little bit at a time while whisking to avoid clumps. Once batter becomes thick, switch to a rubber spatula for mixing.
- Pour batter into a greased loaf pan
- Bake for 15 minutes, then rotate the pan front to back for even baking.
- Bake until bread is puffed and a knife inserted into the center comes out clean, about 20 - 25 more minutes.