Growing up I avoided green vegetables at all costs. Broccoli went to the dog, peas went in my napkin and I refused to let Brussels sprouts near my plate. So imagine my surprise when my grandmother tricked me into eating and liking zucchini bread! For a long time it was the only way I would eat anything that had a hint of green.
I’ve grown up since those days and my disdain toward vegetables has done a 180 but my love for zucchini bread has not. I experimented with my grandma’s recipe and turned this childhood favorite paleo friendly below!
Grandma's Paleo Zucchini Bread
2014-04-27 17:32:01
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
- 1 1/2 cups almond flour
- 3 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp baking soda
- 1/2 tsp salt
- 3 eggs
- 1/4 cup honey, melted
- 1 cup shredded zucchini
- Coconut oil
Instructions
- Preheat oven to 350 degrees
- Lightly grease the muffin pans with coconut oil
- Combine the almond flour, cinnamon, nutmeg, baking soda and salt in a medium bowl
- Whisk the eggs and honey together in a small bowl
- Add the wet ingredients to the dry ingredients and mix until well combined
- Spoon the batter into the muffin tins
- Bake for 15 minutes until the middle is set and a toothpick comes out clean
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