With Easter weekend upon us, I had some time to bake. I NEVER bake. Largely because I choose not to eat flours or sugars, so options are a little limited, although since the Paleo movement has taken off, there are a plethora of non-grain, low sugar recipes available online. Most of these Paleo recipes use almond flour (ground almonds) and coconut flour, this recipe is no exception. Don’t be tempted to replace wheat-flour with almond and coconut flours in a recipe that asks for normal flour as the non-grain fours absorb a lot more fluid so the recipe won’t work.
However, even a Paleo recipe rarely becomes a priority for me, but when I heard about this flour and sugar-free ‘bread’ from sister, I couldn’t wait to make it. She lives in the US, so the recipe is using cups for measuring. I like using measuring cups. They are so quick and easy and readily available in the UK.
In case you don’t know, zucchini is courgette. I imagine any number of other veg would also work, like carrot or beetroot, but I don’t want sweet bread, so courgette works for me. The original recipe also includes banana and some honey. I chose not to use either, so it’s more a savoury bread than a cake, but texture wise it is quite cakey, so up to you what you want to add in.
This is so good ‘naked’ or with lashings of grass-fed butter. It is very filling, nourishing, full of fibre and good fats – what’s not to love?!
Zucchini (courgette) Bread
Preheat oven to 180 C / 350 F.
Line a loaf pan with grease proof paper (I used one small loaf tin and 4 individual loaf tins).
1 cup zucchini grated
1 1/2 cups almond flour
1/4 cup coconut flour
1/3 cup pecans – roughly chopped
1/3 cup shredded (dessicated) unsweetened coconut
1 tsp baking soda
1/2 tsp salt
2 tbsp honey ( not really necessary – I use no sweetening agent)
1 banana mashed (leave it out if you like, or use a greenish / very pale yellow banana as this is low in sugar but high in resistant starch – great fuel for gut bacteria)
1/4 cup melted coconut oil
2 tbsp almond butter (I didn’t have any so I used Cashew Butter)
1/2 tsp cinnamon (optional )
Sprinkle the top with pumpkin seeds (my sister only mentioned this after I’d baked it, hence non in the photo, but toasted pumpkin seeds are so good, it’s a great idea).
Squeeze any excess moisture out of grated zucchini (I put it in a tea towel and squeeze).
Whisk together the almond flour, coconut flour, shredded coconut, pecans, baking soda and salt in a medium bowl.
In a separate bowl, add the eggs, honey, banana, coconut oil, almond butter and cinnamon. Use a hand blender to combine. Add the dry ingredients to the wet and stir to combine. Fold in the shredded zucchini.
Pour the batter into the loaf pan. My mix was very stiff, so I added a little coconut milk.
Bake for 40-50 minutes or until the loaf is set. My little tins took 25 minutes.