What on earth are you gonna do with all that zucchini you’ve got? Why, make zucchini bread of course!! This isn’t just any old zucchini bread though, this is gluten/grain free made with coconut flour, and lots of eggs and butter, even walnuts. Packed with protein and good for you fats this bread is. I really wanted to have these classic breads around this time of year, so I had to come up with a version we could eat and this is what I created;
1/2 cup butter, softened
1/2 cup honey
1/4 cup + 1 Tbsp. buttermilk
2 teaspoons vanilla extract
1 cup coconut ﬂour
8 pastured eggs, room temperature
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 fahrenheit. Butter a 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.
This recipe was created for my September issue of ‘Divine Living’, a monthly ebook filled with nourishing gluten free, mostly grain free and lower carb. recipes all in the vein of a Nourishing Traditions way of eating.