Description
A moist and flavorful paleo zucchini bread made with almond flour, coconut flour, and naturally sweetened with honey. Perfect for a healthy snack or breakfast treat.
Ingredients
2 cups grated zucchini, squeezed dry
3 large eggs
1/4 cup raw honey
1/4 cup melted coconut oil
1 teaspoon pure vanilla extract
2 cups almond flour
1/4 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with coconut oil or line it with parchment paper.
In a large bowl, whisk together the eggs, raw honey, melted coconut oil, and vanilla extract until smooth.
Add the grated zucchini to the wet ingredients and mix until combined.
In a separate bowl, combine the almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the bread cool in the pan for 15 minutes.
Transfer the bread to a wire rack to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes