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Olive Oil Zucchini Bread (Gluten Free, Paleo)

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This is healthy, bright and lemony zucchini bread made with almond flour.  It’s fluffy, tender and moist with rich fruity taste. Paleo & gluten free.

Ingredients

Scale
  • 1 1/2/ cups/185 grams grated zucchini
  • 1 1/2 cups/166 grams almond flour
  • 1/2 cup/60 grams tapioca flour
  • 1/4 cup/30 grams coconut flour
  • 1/2 teaspoon/3 grams baking soda
  • 1/2 teaspoon/2 grams baking powder
  • 1 teaspoon/4 grams cinnamon
  • 1/2 teaspoon sea salt
  • 1 teaspoon/2 grams lemon zest
  • 2 large pastured eggs
  • 1/3 cup fruity cold pressed olive oil
  • 1/2 cup/90 grams coconut sugar
  • 1/4 cup yogurt
  • 1/4–1/2 cup pecans or walnuts, coarsely chopped (optional)

Instructions

  1. Preheat the oven to 350 ° F. Line an 8.5 x 4.5 inch loaf pan with a parchment paper sling.
  2. Shred the zucchini. Put into a dish towel or nut milk bag. Squeeze the grated zucchini to remove the excess water. Set aside.
  3. In a large bowl, use a fork or whisk to mix the eggs, olive oil, coconut sugar and yogurt, until evenly combined.
  4. In a separate bowl mix the almond flour, tapioca flour, coconut flour, baking soda, baking powder, salt, cinnamon, and lemon zest until combined.
  5. Add the grated, squeezed zucchini to the dry ingredients and stir to coat the zucchini with the flour.
  6. Fold the dry ingredients into the wet. Fold in ¼ cup nuts if using.
  7. Pour the batter into prepared loaf pan.
  8. Optional toppings: Sprinkle with ¼ cup nuts, julienned zucchini (use a julienne tool) and lemon zest. Use  toppings or leave it plain. The bread is good either way.
  9. Bake the zucchini bread for 55-60 minutes or until a toothpick comes out clean.
  10. Let cool for 15 minutes before removing from the pan.

Equipment

Nutrition

Find it online: https://eatwellenjoylife.com/olive-oil-zucchini-bread-gluten-free-paleo/