Old Favorite Zucchini Bread or Muffins

Long years ago I used to make Zucchini Bread on a weekly basis for our family. I had gotten the recipe from a cookbook, Step-By-Step to Natural Food published in 1979 by Diane Campbell. My cookbook was used so much that it is now in battered pages. These past months I have been experimenting with this recipe to make it fit Fabufit Paleo guidelines. First I just made the recipe using a Gluten Free Flour and Coconut Oil. It was delicious. However, this Gluten Free Flour is made from rice, which doesn’t really match strict Paleo.

Last week, I worked with the recipe  again and came up with a totally delicious version. It has a much different taste to it, but John and I both like it very much. We love having one of the Paleo bread or muffin recipes in the morning with some hot tea. (At least, I really like the hot tea.)

Here we go. It will probably become a favorite for you too.

INGREDIENTS

2 eggs

1/2 cup maple syrup (or honey)

1/2 cup coconut oil

1/2 tsp. sea salt

1/2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. ground ginger

1 and 1/2 cups of Blanched Almond Flour (We found at a store in DFW area called Costco.)

2 medium zucchini squash, peeled and grated

1/2 cup walnut pieces (Optional)

HOW TO

Beat eggs, syrup and oil together.

Stir in salt, soda, powder, ginger and grated zucchini (Should be about 1 and 1/2 to 2 cups loosely packed.)

Mix in flour and broken walnuts.

Brush some coconut oil around in a loaf pan, and then dust with almond flour to keep from sticking.

BAKE

350 degrees for about 40-45  minutes. Insert a toothpick to see if done. I must admit this is tricky getting it perfectly done so I just make the muffins and bake them 24 minutes.. It will feel very moist when eating. It almost resembles the consistency of a pineapple upside down cake I recall from years ago. I have begun using the Blendtech blender and can toss everything in there and blend. This makes a really light batter to cook with.