I am always looking for ways to sneak vegetables into my toddler, and let’s face it, what toddler likes zucchini? (It’s actually not one of my favorites either). So I searched Pinterest for a good zucchini bread recipe, and came a cross cavewomencafe.com. I really liked this! My husband didn’t think it was sweet enough, but I really liked it and didn’t think it needed any extra sweetness. You could always add more of your favorite sweetener if your palate prefers it.
1.5 cups of shredded zucchini
3 tablespoons of coconut flour
½ teaspoon of baking powder
½ teaspoon of baking soda
1.5 teaspoon of pumpkin pie spice
(Or 1 teaspoon of cinnamon and .5 teaspoon of nutmeg)
¼ teaspoon of ground cardamom (optional but adds a depth)
Pinch of salt
2 eggs, whisked
1/3 cup of honey
1 teaspoon of pure vanilla extract
½ cup of almond butter
¼ cup of coconut milk
(Or you can just add ¾ cup almond butter instead of the coconut milk)
½ cup of sliced almonds or nuts of your choice
Preheat oven to 375 degrees. Line bread pan with parchment paper or grease well.
Grate zucchini (I used a cheese grater), and mix with coconut flour, baking soda, baking powder, spices, and salt. Use hand to mix well.
In a separate bowl mix eggs and rest of the ingredients except sliced almonds.
Mix wet ingredients into dry, then fold in sliced almonds.
Bake for 25-35 minutes, until a toothpick comes out clean.
Makes 12 slices
Per slice: Calories- 163, fat 11g, carbohydrates 13g, protein 6g.