Old Favorite Zucchini Bread or Muffins
Long years ago I used to make Zucchini Bread on a weekly basis for our family. I had gotten the recipe from a cookbook, Step-By-Step to Natural Food published in 1979 by Diane Campbell. My cookbook was used so much that it is now in battered pages. These past months I have been experimenting with this recipe to make it fit Fabufit Paleo guidelines. First I just made the recipe using a Gluten Free Flour and Coconut Oil. It was delicious. However, this Gluten Free Flour is made from rice, which doesn’t really match strict Paleo.
Last week, I worked with the recipe again and came up with a totally delicious version. It has a much different taste to it, but John and I both like it very much. We love having one of the Paleo bread or muffin recipes in the morning with some hot tea. (At least, I really like the hot tea.)
Here we go. It will probably become a favorite for you too.
1/2 cup maple syrup (or honey)
1/2 cup coconut oil
1/2 tsp. sea salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground ginger
1 and 1/2 cups of Blanched Almond Flour (We found at a store in DFW area called Costco.)NOTE: Using the Blanched Almond Flour will revolutionize your Paleo Baking. I only discovered it a couple of months ago when I saw my first bag of Honeyville Blanched Almond Flour. I have just discovered Nature’s Eats brand carried at Sam’s, which is also wonderful to work with.
2 medium zucchini squash, peeled and grated
1/2 cup walnut pieces (Optional)
Beat eggs, syrup and oil together.
Stir in salt, soda, powder, ginger and grated zucchini (Should be about 1 and 1/2 to 2 cups loosely packed.)
Mix in flour and broken walnuts.
Brush some coconut oil around in a loaf pan, and then dust with almond flour to keep from sticking.
350 degrees for about 40-45 minutes. Insert a toothpick to see if done. I must admit this is tricky getting it perfectly done so I just make the muffins and bake them 24 minutes.. It will feel very moist when eating. It almost resembles the consistency of a pineapple upside down cake I recall from years ago. I have begun using the Blendtech blender and can toss everything in there and blend. This makes a really light batter to cook with.
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