Friday, October 4, 2019

Paleo Zucchini Spice Bread--gluten free and delicious!

Paleo Zucchini Spice Bread

This reminds me so much of the spicy cake my mom used to make...she called it "fishin' trip cake," so of course I made it for our recent trip to Bennett Spring!  Good hot, cold, toasted, buttered, or with cream cheese...give it a try!

We froze what was left for next time...


2 eggs
½ cup maple sugar, coconut sugar, or unrefined cane sugar
½ cup olive oil (can use another healthy oil of course)
2 cups grated zucchini (about 2 medium zucchini)
1 cup cassava flour or garbanzo flour or a combination of the two (or sure, wheat if you must...)
1 tsp baking soda
1 tsp cinnamon
½ tsp allspice
½ tsp nutmeg
½ tsp ground ginger
1/4 tsp cloves
(this time I also added almost a tsp of pumpkin pie spice since we had it...I like spicy!)
½ tsp sea salt
1 cup raisins (optional)
½ cup sunflower seeds (optional) (Other nuts optional as well.)
Use butter, lard, ghee or coconut oil and cassava flour to grease and flour pans, or line pan with parchment paper.


Grate and drain zucchini ahead of time–that’s a SOGGY vegetable. (Sometimes I put it in a cloth and squeeze additional moisture out.) 
Preheat oven to 350F.

Grease and flour one large or two small loaf pans (or cut parchment paper to fit.)
Beat together eggs, sugar, and olive oil, then stir in drained zucchini.

Combine flour, baking soda, cinnamon, allspice, nutmeg, ginger, cloves and salt. Add to egg mixture and stir to fully incorporate. Fold in raisins, seeds or nuts.

Pour batter into prepared loaf pan.

Bake for 1 hour or until sharp knife inserted into the loaf comes out clean.

Remove from loaf pans, invert onto cooling rack. It keeps well if you can stay out of it!
Adapted (quite a bit!) from a recipe from Sarah Ballantyne, the Paleo Mom.

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