I love turning vegetables into dessert! Here’s a healthy way to make gluten free, dairy free, low(er) glycemic zucchini bread. It has lots of fiber, healthy fat, phytonutrients, other micronutrients, and protein!
2 Cups Almond Flour (Sprouts bulk bin is my favorite, because it has the skins on…extra fiber)
1/4 Cup Coconut Flour
1 Tsp Baking Soda
1/2 Tsp Baking Powder
1 Tsp Sea Salt
2 Tsp Pumpkin Pie Spice
1 Cup Chopped Walnuts (optional)
1 1/2 Cups Finely Grated Zucchini
1/2 to 2/3 Cup Honey or Maple Syrup (I used 2/3 and thought it was a little too sweet)
1/2 Cup Raisins (optional)
2 Tsp Vanilla
1/3 Cup Melted Coconut Oil
Preheat oven to 350 degrees. Grease two small loaf pans liberally with coconut oil and set aside. Mix together dry ingredients in a large bowl, and wet ingredients in a small bowl. I keep the coconut oil aside and mix it in at the end to keep it from turning solid from the cold eggs. Pour batter evenly into the greased pans and bake until set and the top is light brown. It should take about 33-35 minutes. I think I’ll serve it topped with the healthy chocolate frosting from my post on donuts: http://greatfoodlifestyle.com/donuts-to-feel-good-about/
The wet and dry ingredients made a pretty picture!
Ours was a little crumbly, but I think that’s because the vultures couldn’t wait until it had time to cool properly! If you have this problem you can add a teaspoon of xanthan gum.