Even though its late September our garden is still going strong and bountiful! Every year we get certain crops that thrive and so far this year its been our broccoli, kale, zucchini and squash. These plants take on some sort of super power and literally keep coming and coming and coming!! We have all had our fill of each of these particular vegetables that at this point I am searching for ideas of how to use them all up! Today we picked 2 huge yellow squash (huge meaning the size of my arm) and since nobody seemed that thrilled about them accompanying our dinner I decided to whip up a delicious loaf of bread. Usually I would use green zucchini and thats what the recipe calls for but I figured it would still be great with the yellow squash to.
The best news is literally it took 5 min to prep and its PALEO! Clean, loaded with protein and minimal sugar and free from inflammatory processed grains. It was so easy and yummy I had to share the recipe! BONUS ->The kiddos loved it to!
Here is the recipe taken from www.detoxinista.com
Paleo Coconut Flour Zucchini Bread
Makes 1 standard loaf (or 12 muffins)
3/4 cup coconut flour
6 eggs, at room temperature
1/2 cup pure maple syrup
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 teaspoon baking soda
1 1/2 cups shredded zucchini, tightly packed
Preheat the oven to 350F and line a standard (9-inch by 5-inch) loaf pan with parchment paper. (If you’re making muffins, line a standard muffin tin with 12 baking cups)
Preheat the oven to 350F and line a standard (9-inch by 5-inch) loaf pan with parchment paper. (If you’re making muffins, line a standard muffin tin with 12 baking cups.)
In a large bowl, combine the coconut flour, eggs, maple syrup, oil, vanilla, cinnamon, nutmeg, and baking soda and use a whisk to stir well, breaking up any lumps as you go. The batter will most likely be thicker than the cake-like-batter you’ve come to expect when making quick breads. Stir in the shredded zucchini then scoop the batter into the loaf pan, smoothing the top with a spatula. (Or divide the batter into the 12 lined muffin cups.)
Bake the loaf at 350F for 45 to 50 minutes, until the top is golden and firm. If baking muffins, bake them at 350F for 25 to 30 minutes. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Because this bread is very moist, it should be stored in the fridge for best shelf life. It should keep in an airtight container for up to a week.
This bread is a great idea for breakfast, after dinner for a sweet treat or really anytime its so healthy and delicious!!!