I know it’s December, and pumpkin season is even fading, but it’s not too late for a throwback to summertime (aka: fresh zucchini from the garden).
So, today I am bringing you a recipe for the most delicious, moist, zucchini bread you’ve ever tasted!
One of my favorite treats growing up was my mom’s amazing zucchini bread. I remember that an overabundance of zucchini in our garden meant that this bread would soon be in the making.
I also remember the Great Debate that would inevitably arise (among us siblings) over whether or not to add raisins. Opinions run strong in my family, even for something as tiny as a baked raisin.
The one downside to this great zucchini bread, was that it had all of the hallmarks of a terribly unhealthy dessert: canola oil, white sugar, white flour…you get the picture.
It’s greatest feature was that it contained shredded coconut, and had a sort of “almond-y” flavor.
So, I got a copy of the original recipe from my mom, and got to work remaking it into a grain-free, low-sugar version. With lots of zucchini and coconut, and a little almond-ness. My goal was to re-create that same flavor and texture which I so loved as a kid.
It has been a few years since I’ve tasted the original zucchini bread. But when I tasted the final result of my healthified version, I still couldn’t believe how amazing it was, and how NOT lacking it was, in that classic flavor.
And now you get to experience this for yourself, without the wheat, without the inflammatory vegetable oil, and without the sugar. But with all of the goodness!
For this recipe, I’ll let you decide whether or not to add the raisins. 😉 I prefer to keep them out, so the sugar content stays down. But they would make a nice treat, and can easily help turn this into a dessert.
You can also bake this as muffins, reducing the cook time to about 20 minutes.
Sidenote: I had not yet discovered the joy of cream of tartar in Paleo baking, when I baked this loaf, so it looks a little flat. I’ve added cream of tartar with baking soda to other coconut flour recipes, with fantastic results. I added it in the same ratio, to the ingredients list for this recipe, so be prepared for a fluffier loaf that’s almost twice as tall as this one!
Are you a fan of raisins in baked goods? What are your favorite sweet bread add-ins?
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