AIP Zucchini Bread
User Reviews
4.6
69 reviews
Excellent
AIP Zucchini Bread
Report
This AIP Zucchini Bread is packed with zucchini, which makes for a slightly savory sweet bread. It’s perfect for spring when zucchini’s are abundant. This recipe fits the paleo and autoimmune protocol diets.
Share:
Ingredients
- 2 cups zucchini shredded (about 1 small)
- 1 tablespoon lemon rind grated
- 1/2 cup coconut oil
- 1/2 cup honey
- 1/4 cup coconut milk or cream (optional)
- 1 1/2 cup cassava flour
- 1/2 cup arrowroot starch
- 3 tablespoons coconut flour
- 2 teaspoons baking soda
- 1/2 teaspoon cream of tarter
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/2 teaspoon vanilla powder
- 2 Gelatin Eggs 2 tablespoons gelatin, 1/4 cup water
Instructions
- Preheat oven to 350 degrees. Line a loaf pan with parchmentpaper then set aside.
- In the large mixing bowl, combine the zucchini, lemon rind,coconut oil, and honey then stir to combine. Next add the cassava flour,arrowroot starch, coconut flour, baking soda, cream of tarter, salt, vanillapowder, cinnamon and cloves then to combine using a hand mixture to combine.Add in the coconut milk if the dough is crumbly. It should look like a thickpaste. Add a tablespoon at a time to prevent making the dough too wet.
- Next make the gelatin eggs by adding 1/4 cup water to asmall saucepan over low heat. Sprinkle the gelatin over the water and whiskconstantly until completely dissolved. Add the gelatin eggs into the batter andstir for about 1-2 minutes.
- Pour the batter into the loaf pan. Place in oven then bakefor 45 minutes then cover with parchment or foil and bake for another 15minutes. Remove and allow to cool (at least 20 minutes) completely.
Notes
- Gluten free flours are not all made the same. If you can’t have one of the flours in this recipe, please be aware that you probably won’t be able to make a 1:1 swap without reworking the entire recipe.
- Don’t skip the step where you cover the bread for the last 15 minutes of baking. If you do, the top will burn.
- Add in the coconut milk if the dough is crumbly. It should look like a thick paste. Add a tablespoon at a time to prevent making the dough too wet.
- I used Kiva Vanilla Bean Powder. You can find it online here.
- I used Vital Proteins grassfed gelatin. You can find it online here.
Nutrition Information
Show Details
Serving
1slice
Calories
324kcal
(16%)
Carbohydrates
46g
(15%)
Protein
2g
(4%)
Fat
16g
(25%)
Saturated Fat
14g
(70%)
Sodium
430mg
(18%)
Potassium
116mg
(3%)
Fiber
2g
(8%)
Sugar
19g
(38%)
Vitamin A
62IU
(1%)
Vitamin C
8mg
(9%)
Calcium
46mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 324kcal | 16% |
| Carbohydrates | 46g | 15% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 14g | 70% |
| Sodium | 430mg | 18% |
| Potassium | 116mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 62IU | 1% |
| Vitamin C | 8mg | 9% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
69 reviews
Excellent
Other Recipes
You'll Also Love
