Paleo Zucchini Bread or Muffin

By: Dr. Lauren Wedlock, ND | February 12, 2018 | Breakfast, Dessert, Recipes

Ingredients

  • 1.5 cups almond flour
  • 2 tsp cinnamon
  • ¾ tsp baking soda
  • ½ tsp sea salt
  • ½ tsp nutmeg
  • 3 eggs
  • 1 ripe banana
  • ¼ cup raw honey

Directions

  1. Combine dry ingredients: almond flour, cinnamon, baking soda, sea salt, nutmeg
  2. Mix/Beat: eggs, banana, raw honey until frothy/combined
  3. Pat shredded zucchini with paper towel to remove excess moisture and then add to wet mixture. Beat until combined.
  4. With mixer on low slowly add dry ingredients to wet ingredients
  5. Lightly grease a bread pan with coconut oil (or use muffin tray) and bake at 350F for ~40 mins until toothpick inserted in center comes out clean (~30-35mins for muffins)

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