4.6 from 69 votes
AIP Zucchini Bread
AIP Zucchini Bread is a grain-free loaf combining shredded zucchini with cassava, arrowroot, and coconut flours, flavored with cinnamon, cloves, and lemon rind. The batter uses gelatin as an egg substitute and coconut oil and honey for moisture and sweetness. It bakes into a moist, fragrant bread with a tender crumb.
Prep Time
30 mins
Cook Time
1 hr
Cool Time
20 mins
Total Time
1 hr 50 mins
Servings:
8
slices
Calories:
324 kcal
Course:
Bread
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 slices
Amount Per Serving
Calories 324
% 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.