Grainless, Sugarless, Diary Free Zucchini Bread

Yumm… sounds delish.. right? Just like the original… uhh… not so much! Last week I said we were inundated with zucchini, and we still are! So you are inundated with zucchini recipes!

This bread turned out really well! It definitely isn’t as good as the tried and true sugar laden zucchini bread (AKA cake). But if you haven’t had the original in a while, this will work and will satisfy the taste buds! I did like it, but hubby wasn’t as thrilled. He is still missing his sugar A LOT and this wasn’t enough to satisfy. I’ll try it again in the winter and see how it goes then!

I’m also thinking of trying it with honey instead of the truvia. I think hubby will like the honey flavor better. We still aren’t sold 100% on truvia. The flavor is a little off and a tad bitter.

So how am I going to try this in the winter when it’s out of season for zucchini… no I’m NOT going to pay an arm and a leg for squash in the grocery store in middle of winter. When I have squash coming out my ears this time of year I just freeze it! I pull out the trusty [amazon_link id=”B00004S9EM” target=”_blank” container=”” container_class=”” ]cuisenart/food processer[/amazon_link] and shred the zucchini. If the skin is tough or the seeds hard and large then I remove them. If they are the smaller tender version ALL of it gets processed! I then freeze in 2 cup measurements since that is usually about what I need for baking the bread. I can also use it in soups, pancakes, Poor Man’s Crab Cakes, quiche and other yummy creations! Just a taste of summer in winter!

So on to the bread. It is very easy to make and GREAT for breakfast with a steaming cup of coffee. I do still like my hot coffee on those 90 degree days with no air conditioning. I think we have only used our AC for less than a week this year, so there have been some hot days… but the coffee is still good! Mmmm… even though it is now afternoon I might have to go get a cup while I write for the blog. Kids napping, coffee and writing… sounds like a fantastic afternoon! Sorry, sorry, sorry… I’m getting off topic! Back to the bread! Here are the details!

3/4 cup shredded zucchini (this was 2 smallish zucchinis from our garden)
8 eggs
1/2 cup coconut oil
3 packets of truvia
2 Tbsp honey
1 tsp vanilla extract
1 1/2 tsp cinnamon
½ tsp Cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg
1/2 tsp salt
3/4 cup sifted coconut flour
1 tsp baking powder
Walnuts (optional)

Preheat the oven to 350 degrees Fahrenheit.
While it’s heating up, combine everything but the last 3 ingredients in a bowl.
Mix together the coconut flour and baking powder, then stir into the wet ingredients until there are no lumps.
Fold in the walnuts.
Pour into an oiled/buttered loaf pan (9x5x3 ish) and bake for 60 minutes or until nicely browned on top.
Then cool.

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