Paleo Harvest Zucchini Bread (Edit recipe)

317 recipes
|
150 followers

One of the EASIEST quick bread recipes you’ll find. You literally toss everything in a bowl, pop it in the oven and while it bakes you get to smell all those yummy flavors in your kitchen. It does take time to bake, so don’t rush it and remove it too soon. The toothpick test works well with this bread, so give it the time it needs to bake. The low oven temperature of 350° will help make this possible. You’re going to want to jump right in and slice, but give it a good 15 minutes to cool a bit. It will still be plenty warm to slather some ghee on top and enjoy with a bowl of peaches!

save

View original recipe

PREP TIME

15 minutes

COOK TIME

1 hour to 1 hour

INGREDIENTS

Serves: 8

Ingredients

1.25 cups Cassava Flour
.75 cup Maple Sugar, can sub granulated sugar
.25 cup Coconut Sugar, can sub brown sugar
2 tsp Ground Cinnamon
.5 tsp Sea Salt
.5 tsp Baking Soda
.125 tsp Baking Powder
.125 tsp ground Nutmeg
.125 tsp ground Cloves
2 whole Eggs, room temperature
.5 cup Ghee, can sub butter, room temp & softened
1.5 tsp Pure Vanilla Extract
.5 cup Dark Chocolate Chips, optional, can sub with chopped nuts of choice
1 cup Zucchini, grated, do not squeeze out the moisture

Shop

Get Ingredients with

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350° and prepare a standard loaf pan by coating with coconut oil, then lining the long side with parchment paper.
In a medium bowl, add all ingredients except for shredded zucchini, mix with a handheld mixer until well combined.
Add zucchini, and mix just until all zucchini is evenly distributed. Pour batter into the prepared loaf pan and spread evenly with a spatula. If you want to sprinkle some additional shredded zucchini and chocolate chips (if using) on top as well as a bit of maple sugar, this would be the time to do it.
Place in the oven and bake for 55-65 minutes or until a toothpick inserted in the middle comes out clean and the top is golden brown.
Remove from the oven and cool for about 4 minutes and then remove from the loaf pan to a cooling rack. Let it set for about 10-15 minutes before slicing. Enjoy with some ghee or butter.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	348
Fat:	21 g
Carbohydrates:	43 g
Protein:	3 g
Cholesterol:	35 g
Sodium:	239 mg
Fiber:	4 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.