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Paleo Zucchini Bread

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Slightly crunchy, super moist paleo zucchini bread.

Ingredients

  • 1-½ cup Almond Flour
  • 1-½ teaspoon Baking Soda
  • ½ teaspoons Salt
  • 1 teaspoon Cinnamon
  • 3 whole Eggs
  • 3 Tablespoons Maple Syrup
  • 1 whole Banana, Peeled And Mashed
  • 1 Tablespoon Coconut Oil, Melted
  • 1 cup Grated Zucchini, Squeezed Of Excess Water

Preparation

Preheat oven to 350 F and grease two mini bread loaf pans.

Combine dry ingredients (flour through cinnamon) in a small bowl and set aside. Combine wet ingredients (everything except zucchini) in the bowl of a stand mixer and beat on medium for about 2 minutes. Alternatively, you can combine them in a large bowl and whisk together vigorously. Add zucchini and mix until combined. Pour dry ingredients into wet and mix until incorporated. Pour batter into loaf pans.

Bake for 32-35 minutes or until a toothpick comes out clean. Remove from oven and let the bread cool in the pan for 5 minutes. Transfer bread out of loaf pan and cool on wire rack.

One Comment

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Annemarie on 7.21.2013

I just made this and it is delicious! Thinking about adding paleo-approved chocolate chips next time I make this–not that novel an idea, I know, but thought I’d share :) Anyway, this bread was so good, just had to say thanks!

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Annemarie on 7.21.2013

Delicious!

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