Zucchini Bread (Traditional & Lemon Cardamom)
I love zucchini bread which is fortunate if your anything like me and are given more zucchini than you know what to do with every year. This is a great way to use up those veggies and I have to say, the lemon twist on this classic, might be better than the original!
Traditional Zucchini Bread
Ingredients:
1 ½ c almond flour
1 c oat flour
1 ripe banana
2 tbsp honey
1 tbsp coconut oil
1 ½ tsp vanilla
1 tsp baking powder
½ tsp baking soda
2 eggs
1 tbsp apple cider vinegar
1 large zucchini or enough to equal 2 cups grated
1 tsp cinnamon
½ tsp nutmeg
½ tsp ground cloves
Directions:
preheat oven to 350 degrees
In a large mixing bowl, mash a very ripe banana (if you do not have a browning banana, you can microwave a yellow banana for 1 minute to soften it).
Add honey, vanilla, eggs, coconut oil, and apple cider vinegar and mix until well combined
add almond flour, and oat flour. Mix
graze zucchini and add to batter
add cinnamon, nutmeg, cloves, baking powder and baking soda, Mix again
batter should be the thickness of a pancake batter, if it is too thin, add coconut flour or oat flour to thicken
cut a piece of parchment long enough to cover the base of a bread pan and come up both sides, sticking out over the top a little (this will help you to get your bread out of the pan without it breaking or sticking
place parchment in bread pan and spray with non stick spray
pour batter into pan
optional (but one of my favorite parts!) sprinkle top of loaf with cocoa nibs
bake for 30 minutes
allow to cool and remove from pan by flipping it over and gently pulling on parchment if needed.
Allow to cool completely before cutting
Honey Lemon Zucchini Bread
Ingredients:
1 ½ c almond flour
1 1/2 c oat flour
¼ cup coconut flour
1 ripe banana
2 tbsp honey
1 tbsp coconut oil
1 ½ tsp vanilla
1 tsp baking powder
½ tsp baking soda
2 eggs
1 tbsp apple cider vinegar
1 large zucchini or enough to equal 2 cups grated
2 lemons
½ tsp cardamom
Directions:
Preheat oven to 350 degrees
In a large mixing bowl, mash a very ripe banana (if you do not have a browning banana, you can microwave a yellow banana for 1 minute to soften it).
Add honey, vanilla, eggs, coconut oil and apple cider vinegar and mix until well combined
add coconut flour, almond flour, and oat flour. Mix
graze zucchini and add to batter
zest both lemons and add to batter
add the juice of 1 lemon
add cardamom, baking powder and baking soda, Mix again
cut a piece of parchment long enough to cover the base of a bread pan and come up both sides, sticking out over the top a little (this will help you to get your bread out of the pan without it breaking or sticking
place parchment in bread pan and spray with non stick spray
pour batter into pan
optional (but one of my favorite parts!) sprinkle top of loaf with cocoa nibs
bake for 30 minutes
allow to cool and remove from pan by flipping it over and gently pulling on parchment if needed.
Allow to cool completely before cutting
Homemade Almond Flour
This can be purchased at most grocery stores but you can also make it at home if you choose. This is done by simply grinding almonds into a fine powder. I put mine through a grinder and then throw that into a food processor or blender to ensure it is finely ground.
Homemade Oat Flour
This is the easiest recipe of all time. Are you ready? Put some oats in the blender dry. Blend them. That’s it! Now you’ve got oat flour!