NOTE! Before I face a legal issue of copyright, I want to make clear that this recipe is copied at the Running to the Kitchen blog by Gina via Pinterest (…but I will make some changes). And the author actually called the recipe as Paleo Almond Zucchini Bread.
The heck with that “paleo” diet! I don’t even know what it is until I Googled it. Thus, in my title I removed the term “Paleo”. Besides the main reason why I cooked this recipe is that because I have stocks of almond flour that is expiring soon and that needs to be cooked. And to be honest the picture of the bread on Gina’s blog looks tempting and delicious that made me curious enough on how it really taste.
I did follow all the instruction in Gina’s recipe except I substitute maple syrup with honey because I don’t have one.
And also I baked it longer about 50 minutes. Supposed to be 35 minutes or until the top is brown and center of the bread is set. But mine was still woggly (watery… I don’t know what the term is) after 35 minutes. That honestly scared me that it won’t be cooked. And will surely disappoint me if this recipe fail, the fact that I exerted effort in grating and squeezing the zucchini. That’s a lot of hard work!
But thank God! It was a success after almost an hour of waiting!
Original recipe can be found here. But I made slight changes.
- 1½ cups almond flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup grated zucchini, squeezed of excess water then measured to 1 cup (or use 1 medium size zucchini)
- 3 eggs
- 4 tablespoons honey
- 1 large banana, mashed
- 1 tablespoon melted coconut oil
- Preheat oven to 350 degrees and line a loaf pan with parchment paper.
- Whisk together dry ingredients in a large bowl.
- Add wet ingredients except zucchini and whisk until thoroughly combined.
- Add zucchini and stir until combined.
- Pour batter into parchment lined loaf pan and spread evenly.
- Bake for about 35 minutes or until top is browned and center of the bread is set.
- Remove from oven and let cool in the pan on a wire rack for 5 minutes.
- Remove bread from loaf pan by pulling on the sides of the parchment paper and place back on the wire rack to cool fully before slicing.
The Taste of
Paleo Almond Zucchini Bread
As my sister said, healthy diet is boring. And that’s how this recipe turned out the first time I tasted it. It lacks of sweetness. Might be because I used honey instead of maple syrup? So next time I’ll add more honey. So apparently even if it’s a small loaf. We didn’t gobble it all.
But the fact that it’s healthy I would definitely say it’s a winner! But we cheated because we topped cream cheese on it, and oh boy, that made the difference of the taste. As I said the heck with that Paleo diet!
I ate a slice of it the next morning. And it tasted differently. It’s richer and surprisingly there’s a sweet taste on it. I’d say because the bread is cold already. Temperature may have played the role. I’m not an expert to say that. But that’s my opinion.
In fairness, this recipe smells so good. And the bread is so moist. I guess too moist… So next time I have to really squeeze out the water from zucchini. Yes there will be next time! For the sake of health! For the sake of the so called Paleo diet.
The Paleo diet is the healthiest way you can eat because it is the ONLY nutritional approach that works with your genetics to help you stay lean, strong and energetic! Research in biology, biochemistry, Ophthalmology, Dermatology and many other disciplines indicate it is our modern diet, full of refined foods, trans fats and sugar, that is at the root of degenerative diseases such as obesity, cancer, diabetes, heart disease, Parkinson’s, Alzheimer’s, depression and infertility. – Robb Wolf