If you’re serving brunch this weekend and would like to serve veggies in a new way, aside from a salad, try this Paleo Zucchini Bread.
Not that there’s anything wrong with a big ass salad (we love them!), but sometimes you just need something a little different.
At our Paleo 101 Workshop in Chicago someone brought up that they don’t like the taste of eggs. This is a great way to get some eggs in, all the while still getting your veggies in and having some healthy fat with the coconut oil and the almonds.
I used two cups of shredded zucchini for this recipe. This helps both to keep the bread moist and get in those 5-9 servings of vegetables you need every day.
My Favorite Paleo Flour
I know there are a lot of people who have to stay away from nuts, luckily we don’t because almond flour is really my favorite Paleo-friendly flour. It helps give baked goods that chewy texture we associate with bread.
It doesn’t require a big gulp of water after biting into it…yeah, I’m lookin’ at you coconut flour!
Almond flour can’t replace the binding power of gluten, but with the addition of some eggs, it comes pretty close.
Paleo Bread = Treat
Just be sure to remember Paleo bread is still bread. Adding zucchini and using almond flour instead of wheat makes it a healthier option, but it’s still a treat meant to be enjoyed occasionally.
That said, I was pretty careful with the carb content of this recipe. The almond flour and eggs provide plenty of fat and protein and I only used a 1/4 cup of maple syrup, a natural sweetener. The result is a healthy treat that won’t give you a sugar rush…that is unless, you eat the whole dang loaf (which I don’t recommend). ;)
By the way, I highly recommend serving this loaf cold. The flavors just really come together after letting it sit for a while and it becomes less crumbly after it’s cold as well.