Todays recipe Zucchini Bread is a fun bread that goes great with Tomato Jam, Sun-dried tomato Spread, Candied onions, or your favorite pesto.
2 small zucchini, ends trimmed
1 cup almond flour
1 cup coconut flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon all spice
1/2 teaspoon salt
1 1/2 cup palm sugar
6 Tablespoons coconut oil (melted and cooled
2 Large eggs
1/4 cup coconut milk
1 Tablespoon fresh lemon juice
1/2 cup pecans or walnuts, toasted and coarse chopped
1. Adjust an oven rack to middle position and heat the oven to 350º F. Grease an 8 1/2 x 4 1/2 inch loaf pan.
2 Shred the zucchini using the large holes of a box grater. Squeeze the shredded zucchini between several layer of paper towels to absorb the moisture.
3. Whisk the flours, the baking soda, baking powder, cinnamon, allspice and salt together in a large bowl. In a medium bowl, whisk the palm sugar, coconut oil, eggs, and lemon juice together until smooth. Gently fold the zucchini and yogurt mixture with a rubber spatula just until combined. Gently fold in pecans or walnuts.
4. Pour the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out with only a few crumbs attached, about 1 hour, rotating the pan halfway through baking.
5. Let the loaf cool in the pan for 10 minutes, then turn onto a wire rack and let cool for 1 hour before serving.