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Zucchini Bread
I am starting to feel more comfortable baking and have been looking for options to create healthy dessert for Mia. It appears that the best I can do is bake my own desserts, because processed cakes aren't good at all when you look at the ingredients. The other day I found a great recipe for zucchini bread on Pinterest and created my own version.
I chose to use almond meal instead of coconut flour, as in the original recipe. I also used a little more coconut oil to make the cake extra moist. I loved the way it came out and even my hubby loved it.
Almond flour is very nutritious and a great option for gluten free or low carbs recipes. The primary benefit of cooking with almond four is its high content of vitamin E, iron and calcium. If you are on a hypoglycemic diet you can also benefit from cooking with almond meal instead of wheat.
Here is a simple and delicious dessert to treat your family without stuffing their bellies with sugar.
What do you need?
1 Zucchini
3 Eggs
1/4 Cup honey
2 Tbsp. Coconut oil
1 1/2 Cup almond flour
1 Tsp. Baking powder
1 1/2 Tsp. Cinnamon
1/4 Tsp. Sea salt
1 1/2 Tsp. Vanilla extract
What to do?
1. Pre-heat the oven at 350 F Degrees
2. Line a small bread pan with parchment paper 3. Peel, grate and drain the zucchini
4. Melt the coconut oil in the microwave for 10 - 15 seconds
5. Mix all the wet ingredients in a medium bowl
6. Combine the mixture with all the dry ingredients and stir
7. Add the zucchini and combine well
8. Pour it into the loaf pan and bake for 50 minutes or until done
Voila!
Tips, variations & more:
Perfect for morning snack
If you don't have honey, you can also use maple syrup
