Sunday, October 25, 2009

Paleo Zucchini Bread

4 large eggs, room temp & separated
2 medium zucchini, grated
1/2 cup almond butter
1 cup almond meal
1 tsp salt
2 tablespoons honey
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/4 tsp cloves
1 tsp baking powder

Preheat oven to 325°

Grease a loaf pan, line the sides of the pan with parchment paper and grease that too ( I used foil, fresh out of parchment paper!)

Beat the egg yolks until they have lightened to a lemony-yellow color (about 2 minutes). Add zucchini, almond butter, almond meal, salt, honey, spices & baking powder, mix until well blended.

In a separate, clean bowl with clean beaters whip the egg whites until stiff peaks form. This works best with a metal bowl, room temperature egg whites.

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 the batter into the pan and bake for 45-50 minutes until browned and puffy on top and firm in the center. Let cool in the pan for 10 minutes before removing from pan to cool on a wire rack.


Emmy said...

Thank you for posting this, I am seeing endless possibilities with this. Easy breakfasts and lunches! Can't wait to try it.

Sylwia W said...

I found my cook time was a little longer. It ended up being 80 minutes.

Abalicious said...

Same here. Took so long to bake. Is there an error on the oven temperature or bake time?

Jessie May said...

Mine took about 50 minutes to bake using the convection setting on my oven. It is delish! Thanks for the recipe!

Tarrah said...

This was delicious! I baked mine at 350 for 45 minutes and it was PERFECT! I'm gonna try the same recipe, but using 2 bananas, 1/2 cup chopped pecans, and some chocolate chips instead of zucchini. Cheers! Thanks for sharing! :)

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