Paleo Zucchini Bread
From PaleoHacks [1]
Ingredients
- 3/4 cup coconut flour
1 cup grated zucchini or 1 small zucchini
1 ripe banana, mashed
10 pitted dates (soaked in water for 30 minutes)
3 tablespoons ground flaxseeds + 9 tablespoons water
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon sea salt
Directions
- Preheat oven to 350°F.
- Add the 3 tablespoons flaxseeds and 9 tablespoons of water to a bowl and mix thoroughly. Place in the fridge.
- In a large bowl, mix the coconut flour, baking powder, cinnamon and salt.
- Drain and rinse the dates, then add to a blender along with a little water. You might need to use up to 1 cup of water, but just add a bit at a time until the mix becomes a caramel consistency, similar to this Date Paste [2].
- Once the dates have formed a thick caramel, add to the large bowl along with the zucchini and mashed banana.
- Remove the flaxseed and water mix from the fridge and add to the bowl.
- Mix all ingredients thoroughly together.
- Line a small loaf tin with baking paper.
- Spoon the bread batter evenly into the loaf tin. Smooth down the top of the bread with the spoon.
- Bake for about 20 to 35 minutes depending on your type of oven. The bread should be lightly golden on top and soft to the touch. Place a skewer in the center. If it comes out clean, it’s ready!
- Remove from the oven, place on a wire rack and leave to cool for 10 minutes.
- Once the tin has cooled, gently lift the bread out in the baking paper.
- Slice and enjoy!
Information
- Category
- Snacks
- Cuisine
- North American
- Yield
- 1 small loaf
- Total Time
- 39 minutes, 59 seconds