Paleo Zucchini Bread

Its summer time and as usual, zucchini is abundant. It seems like people always grow it and then don't want it. I have been frustrated by other paleo bread recipes where the bread is only one inch high or has a terrible texture. This recipe makes a full loaf that comes out as tall as the bread pan. I love it!

 

 

Here is my recipe for some paleo zucchini bread. The kids gobbled it up and even my hubby (who hates zucchini) really enjoyed it.

 

 

This recipe has no added sweeteners which is my favorite part! Be sure to pat the zucchini dry after you grate it. Putting the zucchini in wet will throw off the liquid ratios of the recipe.

 

 

Ingredients:
1/2 cup dates, pitted
1/3 cup Organic Coconut Oil , melted
3 organic eggs
1/2 cup Organic Coconut Flour
2 cups almond flour
1 cup grated zucchini, patted dry
1/2 cup peach sauce (or applesauce)
3/4 cup organic unsweetened coconut milk beverage
1/2 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger

 

Combine the first 4 ingredients in a food processor and process until they have made a paste. Transfer to a large mixing bowl. Add remaining ingredients to bowl and blend together with an electric handheld mixer until blended.

 

Spoon batter into a 9x5 baking pan that is lined with parchment paper .  Place into a preheated 350F oven and bake for 1 hour and 10 minutes to an hour and 20 minutes. The bread should be browning on top and a knife inserted into the center should come out clean.

 

When it is completely baked, remove from oven and let cool in baking pan for 10 minutes. After 10 minutes remove from baking pan by lifting up the parchment paper. Allow to cool on a baking eack for 2 hours before cutting. Cutting the bread while hot will cause crumbling or the loaf to fall apart in large chunks.

 

Enjoy!

 

Yields 1, 9x5 loaf.

 

 

Sorghum Cornbread

We love our soups, chowders and chili. But we also like something on the side when we eat them. I have been working for awhile and finally have a moist and delicious cornbread recipe without rice flour! Woo hoo!!

Here is our fav recipe for cornbread.

Ingredients:
1 organic egg
1 cup Unsweetened Coconut Milk beverage
1/4 cup Extra Virgin Olive Oil
1/4 cup Organic Coconut Sugar
1/2 teaspoon sea salt
1 cup Gluten Free Sorghum Flour
1 1/4 cup Organic Corn Meal
1 tablespoon Aluminum Free Baking Powder

In a medium size bowl, whisk egg until it gets slightly foamy. Add in sugar and oil and whisk again. Add milk and whisk again. Pour in flour and cornmeal. Sprinkle baking powder and sea salt over top of flour. Use a large spoon and mix dry ingredients into wet until all is wet. But do not over mix.

Line a 9x9 square baking dish with Parchment Paper. Use a spatula and scoop batter into lined baking dish. Flatten the top of the batter with the spatula. 

Place baking dish into a preheated 400F oven and bake for 20-25 minutes. Cornbread should be just starting to brown on top and a knife inserted into the middle should come out clean.

Here it is beside a bowl of Vegetable Ham soup.