I am in love with this zucchini bread recipe. It’s simple, relatively cheap and oh-so-tasty. The best part is that it’s paleo-diet friendly. Basically if you’ve got anyone with a grain, gluten, or dairy sensitivity, this would be a perfect treat for them. Actually, scratch that. This is a perfectly tasty treat anyone would enjoy. I adapted this recipe slightly from one I found on the Internet, but can’t find currently. Also, i would post a picture but they are so unsightly I would rather you just use your imagination.
Gluten-free Grain-free Zucchini Nut Bread
4 large eggs – separated
2 medium zucchini – grated on the large holes of a box grater – about 2 cups
½ cup raw, unsalted creamy almond butter (available at Trader Joe’s)
1 cup ground almond meal (available at Trader Joe’s)
1 scant teaspoon salt
2 tablespoons honey or maple syrup
1 teaspoon cinnamon
¼ teaspoon pumpkin pie spice
1 teaspoon aluminum-free gluten-free baking powder
Preheat oven to 325 degrees.
Grease a 5″ by 9″ loaf pan with butter or gluten-free cooking spray. Cut a piece of parchment paper so that it goes down one side (but not the ends) of the pan, across the bottom and back up the other side extending over the sides by about 2 inches on each side. Grease that also (except the ends that extend over).
In a large mixing bowl beat the egg yolks until they have lightened in color to a lemony yellow, about 2 minutes. Add the zucchini, almond butter, almond meal, salt, honey, cinnamon, pumpkin pie spice and baking powder and mix until well blended.
In a clean bowl with clean beaters whip the egg whites until stiff peaks form.
Take a big spoonful of the beaten egg whites and mix well into the zucchini mixture. Fold the zucchini mixture into the egg whites until no more streaks of white appear.
Pour into the prepared pan and cook for 45 – 50 minutes until browned and puffy on top and firm in the center. Let cool in the pan for about 10 minutes. Remove bread from pan, discard parchment and allow the loaf to finish cooling on a rack.