Cinnamon Paleo Zucchini Bread {Gluten-Free, Grain-Free, Dairy-Free, Soy-Free}
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Gluten-Free, Dairy-Free, Grain-Free, Soy-Free, Nut-Free, Vegetarian
Course:
Dessert
Cuisine:
Dessert
Keyword:
zucchini, gluten-free bread
Servings: 8 slices
Calories: 514 kcal
Ingredients
- 3 large eggs
- 3 large ripe zucchini shredded (approximately 2 cups)
- 1 1/2 Tbsp. almond extract
- 1 cup coconut sugar
- ½ cup organic coconut oil melted
- ¼ tsp. Himalayan sea salt
- ½ tsp. baking soda
- 1 tsp. gluten-free aluminum-free baking powder
- 2 ½ cups almond flour
- ½ cup coconut flour
- 1 1/2 Tbsp. ground cinnamon
- 1/4 tsp. all spice
- 1/4 tsp. fresh lemon zest
- 1/2 cup sunflower seeds
Instructions
-
Preheat oven to 350 degrees F.
-
In a large bowl; beat eggs until they are fluffy. Add zucchini, almond extract and coconut sugar; mix well. Slowly add coconut oil and continue to mix.
-
Sift coconut flour; set aside. In a separate bowl, combine sea salt, baking soda, baking powder, almond flour, coconut flour, cinnamon, all spice, lemon zest and sunflower seeds; mix well to combine, then add the dry ingredients to the wet egg mixture. Stir well until wet and dry mixtures are combined and there are no lumps in the batter.
-
Transfer mixture to the prepared baking pan; bake in the oven for 50-60 minutes or until bread is set. Check the doneness by inserting a toothpick after 50 minutes to see if the inside is cooked completely.
-
Set aside to cool for 15-20 minutes before serving. Serve warm.
Nutrition Facts
Cinnamon Paleo Zucchini Bread {Gluten-Free, Grain-Free, Dairy-Free, Soy-Free}
Amount Per Serving
Calories 514
Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 15g94%
Cholesterol 61mg20%
Sodium 230mg10%
Potassium 281mg8%
Carbohydrates 36g12%
Fiber 9g38%
Sugar 17g19%
Protein 13g26%
Vitamin A 244IU5%
Vitamin C 14mg17%
Calcium 129mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.