grain-free paleo spiced & sweetened zucchini bread

Directions:

1.     Pre-heat the over to 180’C. Grease your baking tray or loaf tin with a small bit of Coconut oil or line it with some greaseproof paper

2.     Combine all the dry ingredients – Coconut flour, flaxseed, baking powder, bicarb and salt. Mix well (no lumps!) Add in any herbs, spices or the nutritional yeast if you are using.

3.     Add in your grated zucchini

4.     In a separate bowl, whisk together all the wet ingredients; eggs, oil, water and vinegar

5.     Combine the wet and dry ingredients, mix thoroughly until a thick, wet kind of ‘dough’ is formed

6.     Scoop the batter into the loaf tin and press it in so the surface is smooth and even

7.     Bake in the oven for approximately 55 minutes or until the top is a deep golden brown and the centre of the loaf feels firm to touch

8.     Allow the loaf to cool in the tin for approx 15 minutes, then remove and allow to cool completely before slicing to avoid any crumbling!

Ingredients

·       ¾ Cup Coconut Flour

·       ¾ Cup Ground Flaxseed

·       1 Tsp Baking Powder

·       ½ Tsp Bicarb of Soda

·       ½ - 1 Tsp Pink Himalayan Sea Salt

·       2 Courgette/Zucchini – Grated

·       ½ Cup Coconut Oil – Melted

·       6 Eggs

·       2 Tbsp Water

·       1Tbsp Apple Cider Vinegar

Optional Sweeteners & Spices

·       1 Tbsp Cinnamon

·       1 Tsp Vanilla Extract

·       1 Tsp Nutmeg

* The cinnamon, vanilla and nutmeg go great together to create a slightly sweeter and spiced version of the bread. Reduce the salt to ½ Tsp

·       2 Tbsp Coconut Nectar

·       2 Tbsp Mixed Dried Herbs – oregano and thyme are a great combo!