35 mins

Zucchini breakfast bread (grain-free)

Breakfast

Six servings

Nutrition info

• 2 cups almond flour
• 1 tbsp coconut flour
• ¼ tsp salt
• ½ tsp cinnamon
• 1 tsp baking soda
• 1 tsp baking powder
• ¾ zucchini
• 3 eggs
• 2 tbsp coconut oil
• 3 tbsp honey
• ⅓ cup applesauce
• 1 tsp vanilla
• ⅓ cup walnuts

Directions

• Step 1

  Preheat oven to 350 degrees F. Lightly grease a loaf pan and set aside.

• Step 2

  In a large mixing bowl, combine almond flour, coconut flour, salt, cinnamon, baking soda and baking powder. Stir well to combine.

  In this recipe

  • 2 cups almond flour
  • 1 tbsp coconut flour
  • ¼ tsp salt
  • ½ tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
• Step 3

  Trim ends off zucchini. Using the large holes of a box grater, grate zucchini (about 1 cup grated) and transfer to a colander. Press down firmly to squeeze excess water out. Let drain 5 minutes.

  In this recipe

  • ¾ zucchini
• Step 4

  In another bowl, combine eggs, coconut oil (melted), honey, applesauce, zucchini and vanilla. Mix well.

  In this recipe

  • ¾ zucchini
  • 3 eggs
  • 2 tbsp coconut oil
  • 3 tbsp honey
  • ⅓ cup applesauce
  • 1 tsp vanilla
• Step 5

  Add wet ingredients to dry ingredients and mix just until combined. Chop walnuts and gentle stir into batter.

  In this recipe

  • ⅓ cup walnuts
• Step 6

  Transfer mixture to the prepared pan and bake 30 minutes, until golden browned and springing back when touched.

• Step 7

  Allow to cool before removing from the pan and slicing. Leftovers can be stored in an airtight container in the fridge for up to 1 week.