Grain-Free, Sugar-Free, Dairy-Free And Still Tasty

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.

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About heatherdaniel

I'm a runner, writer, eater and traveler.
This entry was posted in paleo diet, recipes and tagged , , , , . Bookmark the permalink.

12 Responses to Grain-Free, Sugar-Free, Dairy-Free And Still Tasty

  1. Laura says:

    Mmm, that sounds good! I’m trying to go raw but I’m at least impressed that there isn’t dairy except for the eggs. Milk and meat are the main things I’m trying to avoid right now.

  2. Mike says:

    Ah, aren’t honey and maple syrup forms of sugar?

  3. gary d says:

    that sounds like a yummy recipe, i’m gonna try it out for sure. i only have “sports recipes” on my blog, maybe i’ll post some regular food recipes too — running and eating — what a natural combination!

  4. Vicki says:

    Honey and maple sugar are sweet, but not man-made. As they occur in nature, the human body (also not man-made) knows what to do with these ingredients. It can absorb the energy from the sweetness (insulin sensitivity), and it doesn’t bypass the satiation gage in the brain telling you that you are satisfied. Get some high fructose corn syrup in there, and you have uncontrollable cravings, insulin resistance, never satisfied, never feeling full, insulin resistance, then finally, full-blown diabetes. Nice.

  5. This looks great!! I’m going to try this very soon! Thanks 🙂

  6. Christa says:

    I love that this is a grainless recipe! The bread has a great texture. To make it truly sugar-free (since I’m on a candida diet where honey is not allowed because it feeds yeast), I substituted 2 TB yacon syrup. It wasn’t sweet enough with just yacon syrup, in case anyone was thinking of doing that. Next time I’d add some stevia or truvia in addition to the yacon syrup. Thanks so much for the great recipe!

  7. Pingback: Gluten/Dairy/Sugar Free Zucchini Bread Recipe : CrossFit San Mateo

  8. Karl says:

    This looks like a good recipe…I just picked about 20 huge zucchinis out of the garden so I am looking forward to trying this one.
    Thanks.

  9. debra says:

    Just tried this and have to say – the almond butter flavor was too strong for my taste which was a shame because I’m really not a fan of almond butter but love zucchinis!

  10. Pingback: Figuring it all out… « Grant as RX

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