Super moist light airy zucchini bread made with a mixture of almond butter, coconut flour and a trio of beautiful large organic eggs. I kept this one simple with no mix ins, straight to the point, deliciously satisfying, lightly sweet and makes for some incredible toast!
Before going grain free bread was a staple in my diet and cause of much frustration. I was always keen to make my own, be it straight up sandwich bread, a soda like loaf or round or the ultimate naturally sweetened banana bread. I never had that much success; working with gluten free flours and no eggs at the time the end results never quite hit the mark.
When it came to grain free baking I guess my expectations were a heck of a lot lower. I knew I was never going to achieve my previous idea of what a “bread” should be. At the same time I didn’t actually want to.
To date the ultimate paleo friendly sandwich bread and flax focaccia are my two greatest success stories and I pretty much always have a few slices or squares of one or the other on standby in the fridge or freezer. The grain free banana bread was another favourite which I must give another whirl with some additional add-ins. It’d make the perfect post workout snack. I’ve played with a few zucchini bread alternatives over the past couple of weeks…almond flour, coconut flour, no sweetener what so ever, some with banana…
And finally I made one I’m happy with! Some of the others ended up far too dry, too dense and a couple just never felt fully “done”…they had that not so desirable soggy texture in the middle and were a nightmare when it came to creating the perfect slice.
This one is almond butter based!!! I couldn’t believe how well it turned out. Light and moist without any of that aforementioned sogginess, lightly sweetened with stevia (though you can use honey if you prefer or maple syrup, see recipe below); zucchini bread perfection! I do highly recommend giving a couple of slices a toast…warm and crispy round the edges its the perfect base for a mighty dollop of nut butter (this time homemade) and a sprinkling of naturally sweet toasted coconut flakes!
Needless to say the loaf didn’t last more than a week, even having stashed a couple of slices in the freezer, I ended up whipping them out for a quick snack that satisfies during the week when I knew I needed something to keep me going during training. Fat fuel at it’s best! It offers that “carb” satisfaction while at the same time providing heaps more satiety!
I reckon this “bread” would also make for some pretty awesome French toast or you could totally go all out savoury with the addition of some herbs, spices, garlic…let me know if you make any other variations!
What’s your favourite grain free bread alternative of the sweet or savoury variety?
Almond Butter Zucchini Bread
by Michelle Hunt
Prep Time: 10 minutes
Cook Time: 40 – 45 minutes
Keywords: bake bread side snack breakfast gluten-free grain free low-carb vegetarian paleo almond butter zucchini
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Ingredients (8 -10 slices)
1 cup (250g) smooth all natural almond butter
1 cup shredded zucchini (squeeze excess water out of the shredded zucchini)
3 large organic eggs
1/4 cup (30g) coconut flour
1.4 cup stevia or 2 tbsp (40g) honey
1 tbsp pure vanilla extract
1 tsp apple cider vinegar
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp grain free baking powder
Pinch of Pink Himilayan Rock Salt
Instructions
Preheat oven to 180C (350F).
Mix together eggs, stevia and almond butter. Sieve in salt, coconut flour and raising agents. Stir to combine until smooth. Stir in grated and drained zucchini.
Line a small (1lb) loaf tin with baking parchment paper and grease with a little coconut oil.
Pour batter in to the loaf tin, smooth over the top with a spoon or knife and bake in the preheated oven for 40 – 45 minutes; until a toothpick comes out clean. Allow to cool in the tin for 10 minutes. Once fully cool slice and store in the fridge for up to one week or freezer for up to one month.
This zucchini bread is great as it is but even better once toasted! I highly recommend a sprinkle of toasted coconut flakes and a dollop of nut butter!
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