Paleo Spiced Zucchini Bread

IMG_3346This is the perfect bread to make ahead of time and serve Thanksgiving and Christmas morning for breakfast.  It is hearty enough to keep you full until turkey time and will keep your kitchen free of clutter and dirty dishes while you are whipping up your feast.  This paleo gluten free bread definitely has a warm seasonal taste to it with the blend of nutmeg, cinnamon, and hint of clove.  And as an added bonus, your house will smell Ah-mazing while this is baking!  Enjoy!

Ingredients:

Wet:

1 ripe banana
1 cup grated zucchini (this is about 1 small zucchini)
4 eggs
1/4 cup almond butter
1/4 cup avocado oil (or an oil of your choosing that is ok for temperatures above 350 degrees)
1 tsp vanilla

Dry:

1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground clove
1/2 cup coconut palm sugar
2 cups almond flour
1/4 cup coconut flour
1/2 tsp sea salt
1 tsp baking soda
1/2 cup chopped walnuts

Instructions:

Preheat your oven to 350 degrees.  Grease a bread pan (9 x 5 is plenty big) with shortening or coconut oil and line the bottom with parchment paper.  Grate your zucchini and squeeze out some of the water with a paper towel.  In a large bowl use a handheld mixer or your stand mixer and whisk the eggs.  Once whisked add in the remaining wet ingredients.  Next, add in the palm sugar and mix together.  In a separate bowl mix together your remaining dry ingredients (minus the walnuts).   Once you have blended the dry ingredients together, slowly add it into the wet ingredients while the mixing tool is turned on.  Once everything is thoroughly mixed together stir in the chopped walnuts.  Pour batter into the bread pan.  Bake for 65- 75 minutes.  Serve warm with butter and your favorite tea.  Yum!

 

Gluten Free Bread

IMG_2185If you are making the choice to go gluten free and/or paleo you need to have a great bread recipe that is versatile and holds up under pressure (and by that I mean can stick together when your BLT is a little heavy on the B).

This bread has a great texture, taste, and fluffiness.  And better yet, you mix all your ingredients together in the food processor so you’ll have less to wash after you bake. Enjoy!

Ingredients:

Dry:
2 and 1/2 cups almond flour
1/2 cup tapioca flour
1 tsp baking soda
1 tsp sea salt

Wet:
1 cup almond butter
1/2 cup full fat coconut milk
1/4 cup oil (I used avocado)
6 eggs
1 tbsp Apple Cider Vinegar
1 tbsp honey

Preheat your oven to 350 degrees.

Add all of your dry ingredients to the food processor and blend for 30 seconds.  Add the wet ingredients and blend until the batter is fully mixed and smooth.

Using a 9”x5” loaf pan, lightly coat it with coconut oil or shortening and add the batter. Bake for 60-70 minutes or until a toothpick comes out clean. Let cool for 10 minutes.

Remove from the bread pan by running a knife around the edge (between the bread and the pan) and turning it upside down over a cooling rack. Give it a gentle shake and the bread should fall out easily.

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