Say hello to a super yummy and protein packed way to use up your zucchinis! This paleo zucchini quick bread is the perfect cozy bread to eat as a snack or toast and add some nut butter and make it a meal. The cinnamon adds the cozy factor while the hemp and almond flour add that protein. This bread is so easy to make-you just mix all of the ingredients together and bake! This is a bread the whole fam is sure to enjoy.
I love zucchinis. They are just SO versatile. You can grill them, bread them and make them into fries, bake with them, add them to smoothies, and the list goes on! Another great thing about them is that they are fairly inexpensive and easy to come by, something the broke college kid in me LOVES. I can go to the store and buy 8 zucchinis at once and not run out of ways to use them. They can be meal prepped in so many ways which is perfect for those of us that are super busy during the week. I also love that they are a nutritious addition to our diet. They are easy on my stomach and fit into all of my dietary restrictions due to my autoimmune diseases. The real question is, what's not to love about zucchinis?!
This paleo zucchini quick bread is a staple for me. I just made two loaves to freeze and have in my freezer at school. It's so quick and easy for me to pull two pieces out to thaw and eat with some nut butter as a night snack or on-the-go in between my classes. I also love that there's no mess when you're eating this. It's not crumbly where I'm worried about leaving a trail at my desk. I can easily eat this on my way to a lecture hall without attracting ants, haha! I'll be making this all year round because of how nutritious and delicious it is! I hope you enjoy it as well!
Paleo Zucchini Quick Bread
- 1 cup zucchini grated
- 1 cup almond flour
- ½ cup tiger nut flour
- 4 tablespoon maple syrup
- 2 tablespoon almond milk
- 2 tablespoon hemp hearts
- 2 teaspoon cinnamon
- 1 teaspoon baking powder paleo
- 1 teaspoon salt
- 1 ½ teaspoon vanilla extract
- 3 whole eggs
- 1 tablespoon coconut oil melted
- Preheat oven to 350°F. Line a loaf pan with parchment paper.
- Add all of the ingredients, except for the grated zucchini, to a large mixing bowl and combine completely by hand or using a mixer.
- Fold the grated zucchini into the batter.
- Once the zucchini is added in, pour the batter into the loaf pan. Bake for 48-50 minutes or until a toothpick comes out clean. Enjoy!