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Paleo Zucchini Quick Bread

This paleo zucchini quick bread is so easy to make and packed with nutritious ingredients. This paleo bread is also low-FODMAP and so tasty!
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Prep Time 5 minutes
Cook Time 48 minutes
Total Time 53 minutes
Servings: 8 slices
Course: Bread
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 350°F. Line a loaf pan with parchment paper.
  2. Add all of the ingredients, except for the grated zucchini, to a large mixing bowl and combine completely by hand or using a mixer.
  3. Fold the grated zucchini into the batter.
  4. 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!

Notes

You can use all almond flour (1 ½ cups) instead of both almond and tigernut flours.