Best AIP Zucchini Bread (Paleo, Gluten-free, Egg-free)
Best AIP Zucchini Bread has the greatest flavor and texture. Take a bite, and you won't know it's AIP! You'll love this treat year round -- and especially each summer, when zucchini are abundant.
Servings 10 slices
Calories 140kcal
Cost $4
Equipment
- loaf pan
- handheld mixer optional
Ingredients
- 2 cups zucchini, loosely measured from freshly grated, from 1 large zucchini, 11 ounces; If you let it sit in the measuring cup while you measure the rest of the ingredients, and then gently pat it down, it's a generous 1-½ cups.
- 1-1/2 cups tiger nut flour 156 grams / 5.5 ounces
- 1/2 cup green banana flour 72 grams / 2.5 ounces
- 1/2 cup coconut sugar
- 1/3 cup coconut oil melted and cooled slightly
- 1/4 cup water room temp
- 3 Tablespoons coconut flour 16 grams / .56 ounces
- 2 Tablespoons gelatin
- 1 Tablespoon apple cider vinegar
- 1 teaspoon each: cinnamon and ground ginger powder
- 1/2 teaspoon baking soda sifted
- ½ teaspoon sea salt or Potassium Salt for more minerals
Instructions
- Preheat oven to 350℉. Lightly grease, then line loaf pan with parchment paper.
- Place all dry ingredients in medium size mixing bowl: tiger nut flour, green banana flour, coconut sugar, coconut flour, gelatin, cinnamon, ginger, baking soda and sea salt. Add the wet ingredients: grated zucchini and any liquid accumulated in the dish it was measured into, coconut oil, water and apple cider vinegar. Mix well, without over-mixing. The batter will be very thick.
- Scoop and spread into prepared loaf pan. Shape the loaf so it's slightly contoured and mounded in the center.
- Bake about 50 minutes, or until puffed and browned and a toothpick inserted in center comes out clean, or with crumbs adhering.
Nutrition
Calories: 140kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Sodium: 130mg | Potassium: 86mg | Fiber: 2g | Sugar: 7g | Vitamin A: 50IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 0.2mg