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Zucchini Bread {Paleo}

Zucchini Bread {Paleo}

As a little girl I spent many hours in the kitchen with my Grandma learning how to bake. Since zucchinis were plentiful in her garden, there was always an abundance of zucchini bread being made. I remember she would bake them in a tin can, the smell was heavenly and they were always so moist and delicious. 

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The next morning I would wake up, delighted to know that my breakfast was a few slices of zucchini bread with some cream cheese spread on top. I know what you are thinking..."I thought this recipe is paleo", and here I am talking about bread and cream cheese. Fear not, I have taken my Grandma's recipe and made is paleo-friendly. As far as the cream cheese part, if you are not on a paleo diet I highly recommend the cream cheese. For those of you who want to keep this recipe paleo, throw some almond butter on top and you have perfect start to your morning.

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One thing I will always remember my Grandma saying after hours of baking and a very messy kitchen, "The bigger the mess, the better it taste". So get baking and make a mess!!

Ingredients

* 1/2 cup almond flour

* 1/2 cup of coconut flour

* 1 teaspoon baking soda (I used Bob's Red Mill)

* 1 teaspoon cinnamon

* 1 teaspoon nutmeg

* 4 eggs

* 1/4 cup pure maple syrup (make sure it is pure)

* 1 teaspoon vanilla

* 1/2 cup coconut oil (melted)

* 2 cups shredded zucchini

Directions

1. Preheat oven to 350 degrees Fahrenheit.

2. Prepare a loaf pan by either greasing it with coconut oil or placing a sheet of parchment paper inside for easier clean up.

3. In a bowl stir together almond flour, coconut flour, baking soda, cinnamon, and nutmeg.

4. In a separate bowl beat together eggs, maple syrup, vanilla, and coconut oil until well combined.

5. Slowly stir dry ingredients into wet ingredients. Once everything is well combined and takes on a dough like form, gently stir in the zucchini.

6. Transfer to loaf pan and bake for 50-60 minutes.

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Spinach & Artichoke Dip {Paleo}

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