Now is the time to find new and different things to do with zucchini. I don’t know about you, but I’m up to my neck in zucchini from our Simple Gifts farm share (not that I’m complaining!). I have been looking for a good bread recipe that doesn’t use almond flour. Although tasty, consuming nut flour can be problematic for many reasons. Most of all, I like saving my nut and seed consumption for snacks, rather than baking with it and using massive amount of nuts to do so (think how many nuts it takes to make that flour! It’s almost as dense as nut butters). The fats in nuts can be beneficial if eaten in moderation, but they also contain a fair amount of pro inflammatory Omega 6 oils, that when eaten in excess can cause more harm than good. Nuts can also be difficult to digest for many people.
This recipe is super moist and delicious. I love that it’s made with fiber rich coconut flour and a bunch of eggs! It’s high in protein, as far as breads go. I do have just a few tips and tricks for you to follow, which are listed below. Here is the recipe I used: Paleo Coconut Flour Zucchini Bread
Here are some things that I found when I made it:
- As usual, I found that using half the amount of maple syrup was just fine and plenty sweet (especially if you are using it for breakfast)
- This bread is so so good if you can toast it and add some soft Kerry Gold butter
- Really make sure you DO wait for your eggs to come up to room temp. The reason for this is that the coconut oil needs to be warmish to stay a liquid. If you add cold eggs to the batter, the coconut oil will tun solid and nothing will mix properly!
- I used the food processor for the zucchini. I packed it into one and a half cups. Then, I took handful of it and squeezed it into a ball to get the moisture out (did over the sink)
- I did keep it in the fridge
I hope you enjoy this bread as much as Joe and I did!