Zucchini bread is summer comfort food. This recipe makes it healthy.

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This mix does well as muffins, in a 9 x 13 or loaf pan. 

First, put a block of grassfed butter and a half cup local honey in a mixer and beat until frothy, about 20 minutes.

Add one tablespoon cinnamon, 1 teaspoon baking soda, 2 teaspoons vanilla, 1 teaspoon almond extract and two cups grated zucchini, packed tight. 

Add 4 eggs and 4 cups of almond flour, alternating one egg, mix thoroughly, one cup flour, mix thoroughly, one egg, mix thoroughly, one cup flour, etc, until blended thoroughly. Add a cup of chopped walnuts, if desired.

Pour into muffin liners, a buttered 9 x 13 or buttered loaf pan. Bake at 350 degrees for 50 minutes or until cooked thoroughly so the top has browned, cracked and doesn’t jiggle. 

Zucchini Bread - GAPS Approved
A moist, flavorful summer bread.
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Ingredients
  1. one block of grassfed butter (equal to 2 sticks)
  2. half cup local honey
  3. one tablespoon cinnamon
  4. 2 teaspoons vanilla
  5. 1 teaspoon almond extract
  6. 1 teaspoon baking soda
  7. two cups grated zucchini, packed tight
  8. 4 eggs
  9. 4 cups of almond flour
  10. a cup chopped walnuts *optional
Instructions
  1. First, put a block of grassfed butter and a half cup local honey in a mixer and beat until frothy, about 20 minutes.
  2. Add one tablespoon cinnamon, 1 teaspoon baking soda, 2 teaspoons vanilla, 1 teaspoon almond extract and two cups grated zucchini, packed tight.
  3. Add 4 eggs and 4 cups of almond flour, alternating one egg, mix thoroughly, one cup flour, mix thoroughly, one egg, mix thoroughly, one cup flour, etc, until blended thoroughly. Add a cup of chopped walnuts, if desired.
  4. Pour into muffin liners, a buttered 9 x 13 or buttered loaf pan. Bake at 350 degrees for 50 minutes or until cooked thoroughly so the top has browned, cracked and doesn't jiggle.
Nourishing Plot http://www.nourishingplot.com/
*Nourishing Plot is written by Becky Plotner, ND, tdnl nat, CGP, D.PSc. who sees clients in Rossville, Georgia. She works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. She has been published in Nourishing Traditions, spoken at two Weston A. Price Conferences, Certified GAPS Practitioner Trainings, has been on many radio shows and writes for Nourishing Plot. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia through food she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. She is a Chapter Leader for The Weston A. Price Foundation. This is not a news article published by a paper trying to make money. This blog is put out by a mom who sees first hand the effects of nourishing food vs food-ish items. No company pays her for writing these blogs, she considers this a form of missionary work. It is her desire to scream it from the rooftops so that others don’t suffer from the damaging effect of today’s “food”. 

“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.

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6 Responses to Zucchini Bread – GAPS Approved

  1. Lisa says:

    Can you make this with any other flour? My husband is allergic to nuts

  2. Mel says:

    Can I make this even though I don’t have a stand mixer? I’ve got a bunch of zucchini!

  3. Yvonne says:

    I’m sure you can…I use substitutes all the time. Use coconut flour or tapioca flour, etc.. Experiment…it’ll always be edible!

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