What on earth are you gonna do with all that zucchini you’ve got right now? Why, make zucchini bread of course!! This isn’t just any old zucchini bread though, this is grain free made with coconut flour, and lots of eggs and butter, even walnuts. Packed with protein and good for you fats. I really like being able to have these classic breads around this time of year, so I had to come up with a version we could eat and this grain free zucchini bread is what I created.
I’ve played around with this recipe quite a bit. It can also be made dairy free if need be. In my opinion, the crystallized ginger is like the secret ingredient that makes this recipe extra special. I buy my candied ginger from Trader Joe’s because it is uncrystallized and has far less sugar than most other brands. I’ve also made this bread without the nuts and it is still wonderful! Another cool idea to use up your zucchini would be to freeze shredded zucchini in 2 cup quantities so you can make this bread in the winter too. Be sure to slice the loaf in very thick slices so it holds together well. This recipe is best eaten within 2 days, or you could freeze individual slices to have later.
- 1/2 cup butter, softened or melted coconut oil
- 1/2 cup honey
- 1/4 cup + 1 Tbsp. buttermilk, yogurt, sour cream or coconut cream
- 2 teaspoons vanilla extract
- 1 cup coconut ﬂour
- 8 pastured eggs, room temperature (or 6 large duck eggs)
- 1/2 teaspoon of sea salt
- 2 cups shredded zucchini
- 1 cup crispy pecans or walnuts
- pinch of nutmeg
- 1/4 teaspoon allspice
- 1/2 cup crystallized ginger, or organic golden raisins (the ginger actually
- makes this bread!!)
- Bread loaf pan
- Preheat the oven to 350 degrees. Butter your loaf pan.
- Place butter and honey in a mixer and beat on high until whipped and super creamy.
- Add in one egg at a time, mixing until well incorporated.
- Once all the eggs are added beat on high for 8 minutes.
- This will help to get your batter very ﬂuffy and your bread will have more rise to it.
- Add the sifted coconut ﬂour and mix well until blended.
- Add the salt, allspice and nutmeg.
- Stir in the buttermilk and vanilla.
- Finally stir in the zucchini, walnuts and ginger.
- Pour into the buttered loaf pan and bake for 55 minutes.
- Test for doneness by inserting a toothpick into the center of the loaf, if it comes out clean the bread is done. If it's still moist, put the bread back in for 5-10 minutes. This recipe could take up to 1 hour and 10 minutes depending on your oven.
- 15-20 minutes prep time
- up to 1 hour 10 minutes baking time
This post has been contributed to Two For Tuesdays.
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Lydia Joy Shatney is a certified Nutritional Therapist Practitioner through the Nutritional Therapy Association. Additionally, she is the chapter leader for the Weston A. Price Foundation in Delaware County, Pa. (Find the group here on Facebook). Lydia is also a member of the Nourished Living Network. Lydia founded Divine Health From The Inside Out in March of 2010. You can find Lydia on Facebook, Twitter & Pinterest. Sign up for the Divine Health From The Inside Out newsletter! Pick up a copy of Lydia’s eBook; ‘Divine Dinners: Gluten-Free, Nourishing, Family-Friendly Meals’.
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