- 3/4 cup Hodgson Mill Coconut Flour-Gluten Free
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. ground cloves
- 3/4 tsp. baking soda
- 3/4 tsp. baking powder
- 1/2 tsp salt, scant tsp.
- 6 eggs, room temperature
- 1/2 cup date sugar
- 4 Tbsp. coconut oil, melted
- 2 tsp. vanilla extract
- 1-1/2 cups zucchini, grated, squeeze out extra moisture
Preheat oven to 350°F. Line a loaf pan
with parchment paper and spray paper with nonstick spray. Leave overhanging
paper edges to use as a sling to remove from pan.
Blend coconut flour, spices, baking
soda, baking powder and salt in a medium bowl. In a separate large bowl, beat
eggs well, add sugar, oil and vanilla and blend again. Stir in grated zucchini.
Add dry ingredients to wet mixture, and stir until no dry bits remain. (Batter
will become very thick as coconut flour absorbs moisture.)
Pour into prepared pan. With a wet
spatula or spoon, press down and smooth top of batter. Bake 50-60 minutes until
toothpick inserted comes out clean. When slightly cooled, remove from pan
(parchment paper sling makes this easier) and let cool on a wire rack. Serve
warm or room temperature. Keeps two days in fridge.
NOTE & VARIATIONS:
You can also bake in mini-loaf pans or
muffin tins; start bake time at 25 minutes and test often depending on size.
Sweet Potato Spice Bread: Use 1-1/2
cups mashed sweet potato instead of zucchini.
* Instead of date sugar, you may also
use 1/3 cup honey or maple syrup; but this does make a slightly wetter final
loaf. (Recipe is paleo as written, but brown or turbinado sugar may be
substituted if desired.)
*Instead of 6 eggs, this has also been
successfully baked with 3 eggs + 3 flax eggs. To make one flax egg, mix 1 Tbsp.
Hodgson Mill Milled Flax Seed or Hodgson Mill Flax Chia & 3 Tbsp. warm
water, and let sit 5 minutes until thick like egg whites.
Print this Recipe