This recipe comes from Patty Anderson and I hope you all enjoy it!! I am a LOVER of zucchini bread and am excited for it to be coming into season again here shortly (at least down south where we’re now living). However, you can make this using frozen zucchini as well — just be sure to thaw and allow to drain out the excess liquid for a few hours in a mesh strainer. Now, on to Patty’s sugar-free, grain-free, casein-free Zucchini Bread!
Patty’s Zucchini Bread
Makes 1 loaf
2 1/2 cups almond flour, fine ground & sifted
1/2 cup coconut flour, sifted twice
1 tsp spoonable stevia powder
1/2 cup xylitol
1 tsp baking soda (all natural and aluminum free!)
2 tsp cinnamon
Pinch of sea salt
4 organic free-range eggs
2 tsp pure vanilla
1/2 cup coconut oil, melted
2 cups organic zucchini, finely grated (about 2 med/large zucchini)
Optional: handful of chopped raw nuts
1). Preheat oven to 350 degrees F. Line a glass loaf pan with unbleached parchment paper and grease the sides with a teaspoon of coconut oil. Mix almond flour, coconut flour, stevia powder, xylitol, baking soda, cinnamon and sea salt in a large bowl until well combined.
2). In separate small bowl, lightly beat the eggs. Stir in the vanilla, coconut oil and zucchini.
3.) Make a well in the middle of your dry ingredients, then add the wet ingredients stirring well to combine.
4.) Pour batter into prepared pan and bake for 50-60 minutes until light brown and a knife inserted into the center comes out clean.
Thanks Patty for the fabulous recipe! If YOU have a great Maximized recipe you’d like to share, send it to me: email@example.com. Yours could be the next Guest Post!