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:  elise@healingcuisinebyelise.com.  Yours could be the next Guest Post!

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Written by Elise Schwartz
Elise Schwartz

Elise has been living a sugar-free natural lifestyle since 2008, after discovering her PCOS, infertility, and inability to lose weight were caused by toxicity in her food and daily life. She became a certified nutrition and body detox coach, and provides consultations to clients across the world. By living the principles she teaches, Elise proudly welcomed her son, Austin, into the world in 2011. She and her husband, Dr. Dave, own and operate a natural health clinic, Triad Health Center, in Greensboro, NC.

13 Comments

  1. Ooo, this looks good! I will be making some for next week’s lunch boxes. For this week, I made your Italian chicken. SO GOOD I had to post a link to it to share with my family. The only organic, junk-free tomato sauce I could find was plain, so I threw in some olives. Yummy.

  2. Oh yeah, zucchini bread is a must try! And YUM — olives, genius idea!

  3. I cant tell you how thrilled my husband and i are to have found your blog. We are involved in a ML clinic in The Woodlands, TX and are both on the advanced plan indefinitely. It is so refreshing to find some more recipes to help us enjoy the diet more and continue feeling better every day! Thank you!

  4. Yay Penny!! So glad you have found my site as well! :) That is exactly why I created this site and do what I do — to help you and inspire you to transform your life thru Maximized Living. Many blessings to you and your husband thru this journey. You will do great! I’m here as a resource. Contact me any time with questions or even if you have a recipe to share with others: elise@healingcuisinebyelise.com.

  5. thanks for posting my recipe, Elise!! Hope you are feeling well :)

  6. Welcome, Patty :) People are loving it! You’ve helped a lot of families!

  7. First time I stuck to the recipe and things turned out great!!! Second time I did half almond flour and half coconut flour to see how it would turn out. DONT DO IT! Follow the recipe for the best results! Thanks for the great recipe…

  8. Enjoy it, Jenny! This is makes such a good zucchini bread. Wishing I could be eating a warm slice with you! Sounds so good right now!

  9. Can this recipe for zucchini bread be made into muffins? I can’t wait to try it.

    Thanks!

    • Elise Schwartz

      Yes! Adjust the baking time of course, I’d say about 20 minutes for regular size muffins and 10-12 minutes for mini muffins, but check them every 5 minutes to make sure they don’t get overdone. Enjoy!

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