Tuesday, August 18, 2015

Zucchini Bread Paleo Style!

This was our first year with a (small) garden! It was a trial garden really. I planted all the seeds with the kids in the Spring and we transplanted into our 4x4 raised garden bed.  There were lots of veggies we planted and it was actually pretty successful! Currently I think I have 150 tomatoes in the fridge, combination of large tomatoes, cherry tomatoes and yellow cherry tomatoes.  Funny thing is, I don't even like tomatoes but at least our tomato growing was successful.  I am planning on making some sauce or crushed tomatoes for chili this winter - maybe that will be another blog post in the near future. Stay tuned ;) Anyways...this post is about zucchini so back to that.  I had picked a few zucchini's and hadn't made them yet so on Sunday I decided to bake during naptime on a 95 degree day.  Weird I know.  I decided to whip up some zucchini bread, paleo style! (Mainly because I was out of sugar and brown sugar, but I'm trying to get back on the paleo eating style anyways so I guess it was a blessing in disguise). ;) 

So, I found a few different recipes on Pinterest and creatively put them together and it came out delish! Even my picky toddler ate it!  My hubby liked it too...although his initial reaction was surprise - it is more earthy than a sugar and flour filled zucchini bread - but after his initial surprise, he did like it!

Anyways, for anyone who likes to bake, has zucchini and is trying to eat healthy, this is delish!

Paleo Zucchini Bread
1.5 cups of shredded zucchini (no food processor needed - just shred)
3 tablespoons coconut flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
pinch of salt

2 eggs
1/2 ripe banana mashed
1/3 cup of honey
1 teaspoon pure vanilla extract
3/4 cup natural peanut butter (can also use almond butter)

Preheat oven to 375 degrees.

Shred zucchini and place in large bowl.  Add all the seasonings including the coconut flour and toss until the zucchini is coated.  In another bowl, whisk together the remaining ingredients until well mixed.  Add the zucchini mixture to it until well combined.  Grease a bread pan well, pour in and bake for 35 minutes!  (I checked around 30 minutes and the center was still not cooked through).

Super simple, minimal dishes to use and came out good and healthy!

I'm looking forward to more healthy cooking and baking soon - sauce to freeze (or if I can get my act together, canned sauce), and lots of apple deliciousness this fall!  I'm loving getting back into my fitness, health and blogging groove. :)

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