Whenever I discuss the Primal diet with those unfamiliar with this style of eating, I inevitably hear “Oh, I could never give up bread, pasta, …(insert grain laden product here)!” Well, yes you can. You just have to want to! And it’s really not that difficult when we have delicious substitutes for all of your favorites, like this Coconut Flour Zucchini Bread.
Coconut flour is a great replacement for wheat flour. It is high fiber and low in digestible carbs. It cannot be used interchangeably with wheat flours, as it requires more liquid in the recipe.
I don’t know anyone who doesn’t like zucchini bread. Lucky for me, I have very generous patients that share the bounty of their gardens with us all summer long! Zucchini was plentiful this year. To make summer last a little longer, I stocked the freezer with shredded zucchini so I can make this recipe whenever the craving hits! For successful freezing, shred the zucchini and drain excess liquid before placing in freezer bags.
- 1 cup shredded zucchini
- 8 pastured eggs
- 1/2 cup melted raw milk butter or coconut oil
- 1 Tablespoon raw, local honey
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice mix
- 1/2 teaspoon sea salt
- 3/4 cup sifted coconut flour
- 1 teaspoon baking powder
- 1/2 cup walnuts, chopped (optional - leave out for nut-free)
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare a 9 x 5 inch loaf pan. Butter all sides and then place a piece of parchment paper on the bottom and up the 2 long side of the pan. This step is a must to avoid leaving half the loaf in the pan when trying to remove the bread.
- In a large mixing bowl, combine everything except the last 3 ingredients.
- Sift together the coconut flour and the baking powder. Add it to the other ingredients and stir well. Make sure you don’t have any lumps. This might take a little muscle!
- Stir in the walnuts.
- Pour the batter into your prepared pan and bake for 55 to 60 minutes. Check for doneness with a toothpick inserted into the middle of the loaf. When it comes out clean, your bread is done.
- Remove from the pan and cool.
- Serve warm or at room temperature. Store leftovers in the refrigerator.