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On the finish of the summer time, it appears there isn’t a finish to the quantity of zucchini to make use of up from the backyard. Right here’s a scrumptious, gluten-free and Paleo-friendly approach to benefit from the zucchini bounty. This coconut flour zucchini bread recipe additionally freezes nicely so you possibly can take pleasure in it through the winter too!
Preserving Zucchini
Zucchini is simple to save lots of by drying it, pickling it, or freezing it. You may make pleasant zucchini chips in your dehydrator that make nice snacks. Simply slice good and skinny with a mandolin, season and dehydrate until crisp!
You may also freeze thickly-sliced zucchini and use it in sautées and stir-fries later within the yr. One factor I love to do with a bumper crop of zucchini is to grate it, squeeze out the surplus moisture after which freeze it by the cup to be used later through the winter. The shredded zucchini goes nice in soups, stews, muffins and breads like this one.
Make Forward Zucchini Muffins
This coconut flour zucchini bread recipe makes nice muffins too, however you’ll need to shorten the baking time a bit. Simply keep watch over them and take them out when a toothpick inserted into the middle comes out clear.
One nice approach to be sure you have scorching zucchini muffins on the desk for breakfast with out numerous effort is to pour your batter into silicone muffin cups (and even proper right into a well-oiled muffin pan) after which freeze the batter proper into the cups.
As soon as frozen, take away the batter “pucks” from the pan and retailer within the freezer nevertheless you’d like. Later, whenever you desire a scorching muffin in a rush, you possibly can take a number of of the “pucks” out of the freezer, pop them right into a muffin pan, and bake them proper up!
Simple peasy!
For those who like this recipe, you possibly can simply add it to your weekly meal plan with my favourite completely customizable, allergy-friendly meal planning app, known as Real Plans!
Coconut Flour Zucchini Bread
Right here’s a scrumptious, gluten-free, GAPS and Paleo-friendly approach to benefit from the zucchini bounty. This coconut flour zucchini bread recipe additionally freezes nicely!
Preheat oven to 350 levels.
Grease a small loaf pan (8″x4″ or smaller) with coconut oil or line with parchment paper; put aside.
Shred your zucchini finely, after which use a nut milk bag or cheesecloth to completely squeeze all of the moisture out of it.
Combine the egg, honey or syrup, oil, and banana collectively in a big bowl.
Combine within the dry substances and zucchini, then add the apple cider vinegar, and stir till the batter is easy.
Stir within the nuts, if utilizing.
Pour batter right into a greased loaf pan and bake for 45-50 minutes or till a toothpick inserted into the middle comes out clear. (Bigger pans will take much less time.)
Energy: 160kcalCarbohydrates: 14gProtein: 5gFats: 10gSaturated Fats: 4gLdl cholesterol: 82mgSodium: 295mgPotassium: 164mgFiber: 5gSugar: 6gVitamin A: 160IUVitamin C: 4mgCalcium: 40mgIron: 1mg
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