SCD Zucchini Bread

/ Christin

This is a very sweet, yummy bread! I loved it. My hubby said it tasted like oatmeal? Didn’t get that at all.. LOL His mom liked it. So I’d say it’s approved 🙂 This yummy recipe came from The Comfy Belly.

 

Ingredients

If you’re finding this recipe a bit too moist, reduce the amount of grated zucchini to 1 cup, or place the zucchini in a towel and squeeze it to wring out the excess moisture. 
  • 2 cups blanched almond flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoons ground ginger
  • 1/4 cup olive oil (or melted ghee, unsalted butter, or coconut oil)
  • 1/2 cup honey or maple syrup
  • 2 large eggs
  • 1 1/2 cups grated zucchini (with green peel; not packed; if wet, dry off with a paper or cloth towel)

Method

  1. Preheat your oven to 350°F/190°C.
  2. Grease your baking pan or line it with parchment paper.
  3. Combine the almond flour, salt, baking soda, and spices and blend well.
  4. Add the remaining ingredients and blend well.
  5. Pour the batter into your baking pan, and bake for about 60 minutes (or 50 minutes at a convection setting), or until a toothpick inserted in the center of the bread comes out clean.
  6. Cool and slice. Store covered at room temperature for a few days, or the refrigerator for a week or so. I haven’t done so yet, but you can probably seal it and freeze it for a few months.

Makes 1 loaf

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