Paleo/Vegan Zucchini Bread

Published on June 6, 2015 | By |

- Prep Time
- 15 Minutes
- Cook Time
- 50 Minutes
- Yield
- 2 mini loaves
- Difficulty Level

I love quick breads! They’re sweet!!!! This is a great way to use those zucchini’s for a grain free, egg free and no-added sugar free bread. It’s not as sweet as the traditional zucchini bread, but still packed with flavor and better for you! I use mini loaves to ensure they cook through. The almonds contain lots of heart healthy fats, along with tons of antioxidants, vitamin E, magnesium, and help with blood sugar control, lowering blood pressure and cholesterol. Zucchini is high in vitamin C, Manganese, which protect our bodies from free radicals, and Lutein and Zeaxanthin are phytonutrients which promote eye health. This bread also contains omega 3’s from the flaxseed meal, high fiber and the coconut oil provides anti-viral, anti-bacterial and anti-fungal properties.

Dairy-Free, Egg-Free, Gluten-Free, High Fiber, Sugar Free

Ingredients

2 cups almond meal or sunflower meal (for a tree nut-free version)
1 cup pecan meal (or sunflower meal)
1 t. baking powder
1 1/2 t. baking soda
2 t. xanthan gum
1/2 t. sea salt
2 t. ground cinnamon
1/2 t. nutmeg
1/4 t. ground cloves
1/2 t. stevia powder
2 flaxseed meal eggs or regular eggs if tolerated
1 T. vanilla
1/2 cup unsweetened applesauce
3/4 cup shredded zucchini
1/4 cup melted coconut oil

Instructions

1. In a small bowl combine 2 T. flaxseed meal with 6 T. water and let sit, for the flaxseed eggs.
2. In a large mixing bowl combine the dry ingredients and mix thoroughly.
3. Pour the flaxseed "eggs" mixture into a small bowl and combine with the applesauce and vanilla. Stir into the dry ingredients and then add the coconut oil.
4. Lightly grease two mini loaf pans and spread the dough into each pan. It will rise much higher than the sides of the pan.
5. Bake at 350 for 50 minutes.