If you were looking for a healthy bread recipe that just happens to be Gluten-Free, Dairy-Free, Grain-Free, Soy-Free, AND Vegetarian, you’ve come to the right place! Combining flavors such as cinnamon and fresh lemon zest, this Cinnamon Paleo Zucchini Bread is a delicious and nutritious treat to serve for breakfast or dessert.
This Cinnamon Paleo Zucchini Bread recipe by Amie Valpone is a healthy bread alternative. She says, “I used creamy coconut oil and Himalayan sea salt for this recipe to make it extra flavorful and rich in nutrients. I’ve never tossed in cinnamon to a paleo zucchini bread recipe, but I thought I’d add a bit of natural sweetness for some extra flavor- just in case your zucchini’s aren’t in season or full of mega flavor. Prime time for zucchini is the summer but it’s such an easy veggie to find that it’s simply such a fun treat to make all year round.”
So grab some fresh zucchinis and get to baking! Enjoy!
You will find on JillCarnahan.com that we have many other great recipes on offer, so head on over to our Healthy Recipe Section for a large collection of soups, starts, snacks and main courses and of course some healthy treats for you and the family.
Zucchini (/zuːˈkiːniː/) or courgette (/kʊərˈʒɛt/, British English) is a summer squash which can reach nearly a meter in length, but which is usually harvested at half that size or less. A fully grown courgette is referred to as a marrow.
In a culinary context, zucchini is treated as a vegetable; it is usually cooked and presented as a savory dish or accompaniment. Botanically, zucchini are fruit, a type of botanical berry, being the swollen ovary of the zucchini flower. Zucchini, like all squash, has its ancestry in the Americas. However, the varieties of squash typically called “zucchini” were developed in Italy, many generations after their introduction from the Americas.
Cinnamon Paleo Zucchini Bread
- 3 large Eggs
- 3 large ripe zucchini shredded
- 1 1/2 tbsp almond extract
- 1 cup Coconut Sugar
- 1/2 cup organic coconut oil melted
- 1/4 tsp himalayan sea salt
- 1/2 tbsp Baking Soda
- 1 tsp gluten-free (aluminum-free) baking powder
- 2 1/2 cups almond flour
- 1/2 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
- 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.
* These statements have not been evaluated by the Food and Drug Administration. The product mentioned in this article are not intended to diagnose, treat, cure, or prevent any disease. The information in this article is not intended to replace any recommendations or relationship with your physician. Please review references sited at end of article for scientific support of any claims made.