AIP Zucchini Bread
User Reviews
4.6
AIP Zucchini Bread
Description
This AIP Zucchini Bread recipe uses a blend of gluten-free flours — cassava, arrowroot starch, and coconut flour — to create a dense yet moist loaf. Shredded zucchini and grated lemon rind provide moisture and bright flavor, while coconut oil and honey add richness and sweetness. The spices, including cinnamon and ground cloves, lend a warm aromatic profile.
Gelatin combined with water serves as the egg substitute, binding the bread without traditional eggs. The batter may require a small amount of coconut milk to achieve a thick, paste-like consistency, preventing it from being too crumbly. Baking is done in a parchment-lined loaf pan at 350 degrees Fahrenheit, with a covered baking step to protect the top from burning and ensure even cooking.
The finished bread cools to a tender crumb that is moist but firm enough to slice. It is suitable for those avoiding grains, eggs, and dairy, offering a spiced, subtly sweet bread incorporating fresh zucchini and citrus notes. Using specific gluten-free flours as called for is important for successful texture.
Careful attention to flour choices and the covered baking step is key to prevent burning and achieve the best texture. Adjusting moisture in the dough is recommended if it appears too dry or wet.
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 optional, or cream
- 1 1/2 cup cassava flour
- 1/2 cup arrowroot starch
- 3 tablespoons coconut flour
- 2 teaspoons baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon cloves ground
- 1/2 teaspoon vanilla powder
- 2 gelatin 2 tablespoons gelatin, 1/4 cup water, used as egg substitute
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
- Use the specified cassava, arrowroot, and coconut flours as substitutions may affect texture significantly.
- Do not skip covering the bread for the last 15 minutes of baking to avoid a burnt top.
- If the dough seems crumbly, add coconut milk a tablespoon at a time until it has a thick paste consistency.
- The gelatin eggs substitute well for regular eggs; dissolve gelatin fully in water before incorporating.
- Vanilla powder and spices enhance the flavor; use recommended types or equivalents.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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