Paleo Zucchini Bread

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Ingrediënten

De bereidingswijze

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1. 1

   Preheat your oven to 175°C (350°F). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.

   Ongeveer 10 min

   Tip van de kok: The parchment paper makes it much easier to lift the bread out of the pan after baking.

2. 2

   In a large bowl, combine the almond flour, coconut flour, tapioca flour, baking soda, cinnamon, and sea salt. Whisk them together thoroughly to ensure no lumps.

   Ongeveer 2 min

3. 3

   In a separate medium bowl, whisk together the eggs, maple syrup, melted coconut oil, and vanilla extract until well combined.

   Ongeveer 2 min

4. 4

   Add the wet ingredients to the dry ingredients and mix until just combined, being careful not to overmix.

   Ongeveer 1 min

   Tip van de kok: Overmixing can lead to a tougher bread texture.

5. 5

   Fold in the grated zucchini and chopped walnuts, if using, until evenly distributed throughout the batter.

   Ongeveer 2 min

   Tip van de kok: Ensure you've squeezed out as much excess water from the zucchini as possible to prevent a soggy bread.

6. 6

   Pour the batter into the prepared loaf pan and spread it evenly.

   Ongeveer 1 min

7. 7

   Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

   Ongeveer 50 min

   Tip van de kok: Baking times can vary, so start checking at 50 minutes.

8. 8

   Remove the loaf from the oven and let it cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

   Ongeveer 15 min

   Tip van de kok: Cooling completely on a wire rack prevents the bottom from becoming soggy.