Zucchini Bread (Traditional & Lemon Cardamom)

I love zucchini bread which is fortunate if your anything like me and are given more zucchini than you know what to do with every year. This is a great way to use up those veggies and I have to say, the lemon twist on this classic, might be better than the original!

Traditional Zucchini Bread

Ingredients:

• 1 ½ c almond flour

• 1 c oat flour

• 1 ripe banana

• 2 tbsp honey

• 1 tbsp coconut oil

• 1 ½ tsp vanilla

• 1 tsp baking powder

• ½ tsp baking soda

• 2 eggs

• 1 tbsp apple cider vinegar

• 1 large zucchini or enough to equal 2 cups grated

• 1 tsp cinnamon

• ½ tsp nutmeg

• ½ tsp ground cloves
  

Directions:

1. preheat oven to 350 degrees

2. In a large mixing bowl, mash a very ripe banana (if you do not have a browning banana, you can microwave a yellow banana for 1 minute to soften it).

3. Add honey, vanilla, eggs, coconut oil, and apple cider vinegar and mix until well combined

4. add almond flour, and oat flour. Mix

5. graze zucchini and add to batter

6. add cinnamon, nutmeg, cloves, baking powder and baking soda, Mix again

7. batter should be the thickness of a pancake batter, if it is too thin, add coconut flour or oat flour to thicken

8. cut a piece of parchment long enough to cover the base of a bread pan and come up both sides, sticking out over the top a little (this will help you to get your bread out of the pan without it breaking or sticking

9. place parchment in bread pan and spray with non stick spray

10. pour batter into pan

11. optional (but one of my favorite parts!) sprinkle top of loaf with cocoa nibs

12. bake for 30 minutes

13. allow to cool and remove from pan by flipping it over and gently pulling on parchment if needed.

14. Allow to cool completely before cutting

Honey Lemon Zucchini Bread

Ingredients:

• 1 ½ c almond flour

• 1 1/2 c oat flour

• ¼ cup coconut flour

• 1 ripe banana

• 2 tbsp honey

• 1 tbsp coconut oil

• 1 ½ tsp vanilla

• 1 tsp baking powder

• ½ tsp baking soda

• 2 eggs

• 1 tbsp apple cider vinegar

• 1 large zucchini or enough to equal 2 cups grated

• 2 lemons

• ½ tsp cardamom

Directions:

• Preheat oven to 350 degrees

• In a large mixing bowl, mash a very ripe banana (if you do not have a browning banana, you can microwave a yellow banana for 1 minute to soften it).

• Add honey, vanilla, eggs, coconut oil and apple cider vinegar and mix until well combined

• add coconut flour, almond flour, and oat flour. Mix

• graze zucchini and add to batter

• zest both lemons and add to batter

• add the juice of 1 lemon

• add cardamom, baking powder and baking soda, Mix again

• cut a piece of parchment long enough to cover the base of a bread pan and come up both sides, sticking out over the top a little (this will help you to get your bread out of the pan without it breaking or sticking

• place parchment in bread pan and spray with non stick spray

• pour batter into pan

• optional (but one of my favorite parts!) sprinkle top of loaf with cocoa nibs

• bake for 30 minutes

• allow to cool and remove from pan by flipping it over and gently pulling on parchment if needed.

• Allow to cool completely before cutting

Homemade Almond Flour

• This can be purchased at most grocery stores but you can also make it at home if you choose. This is done by simply grinding almonds into a fine powder. I put mine through a grinder and then throw that into a food processor or blender to ensure it is finely ground.

Homemade Oat Flour

• This is the easiest recipe of all time. Are you ready? Put some oats in the blender dry. Blend them. That’s it! Now you’ve got oat flour!