Dealing with an inflammatory bowel condition often means being extra cautious about what we eat. But who says that nutritious, gut-friendly foods can’t be delicious too? If you’re searching for a treat that satisfies your taste buds without upsetting your digestive system, you’re in the right place! Here’s a mouth-watering zucchini bread recipe tailored just for you. Packed with wholesome ingredients and the gentle goodness of zucchini, this bread is not just easy on your gut but also a delight for your palate.
Zucchini Bread Recipe
Zucchini gives this quick bread incredible moistness. The sweet hint from the zucchini and banana plus the subtle spice from the cinnamon and nutmeg make this snacking bread utterly irresistible!
Ingredients
- Coconut oil for greasing the pan
- 1 cup shredded zucchini
- 1 ½ cups blanched almond flour
- 2 teaspoons cinnamon
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon nutmeg
- 3 eggs, beaten
- ¼ cup honey
- 1 ripe banana
Method
- Preheat the oven to 350℉. Lightly grease an 8 ½ – by – 4 ½ inch loaf pan and place a piece of parchment paper on the bottom.
- Press the zucchini between 2 paper towels, squeezing lightly to release excess moisture.
- Place the dry ingredients in a small bowl.
- Place the eggs, honey, and banana in the bowl of a stand mixer and beat on medium for 1 minute, until frothy and fully combined. Add the zucchini and beat again to incorporate, about 15 seconds.
- With the mixer running, slowly add the dry ingredients until they have all been incorporated.
- Spoon the batter into the prepared pan or a 12 cup muffin pan lined with paper cups, filling each cup ⅔ full.
- Bake the loaf for 40 minutes, until the middle is set and a toothpick inserted into the center comes out clean. Make muffins for 30 – 35 minutes.
Prep time: 12 minutes
Cooking time: 40 minutes
Yield: 1 loaf or 12 muffins
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