Savory Zucchini Bread (AIP, Paleo, Whole30)
An easy way to use up your summer zucchini! This savory bread is great at any time of the day.
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Prep Time
5
mins
Cook Time
35
mins
Course
Breakfast, Dinner, Lunch, Snack
Cuisine
American
Servings
10
Ingredients
Dry Ingredients
1 1/2
cups
almond flour
1/2
cup
tapioca flour
1/4
cup
coconut flour
1 1/2
tsp
baking soda
1/2
tsp
salt
Wet Ingredients
1 1/2
cup
grated, drained zucchini
3
eggs
1
tbsp
apple cider vinegar
1/4
cup
coconut oil
2
tbsp
pumpkin seeds
1
tbsp
chopped chives
Instructions
Preheat oven to 350F.
Add all of the dry ingredients to a mixing bowl and stir until combined.
Squeeze out as much of the liquid as you can from the zucchini. Add eggs,
apple cider vinegar
,
coconut oil
,
pumpkin seeds
, and chives.
Pour the wet ingredients into the dry ingredients and stir until combined.
Spray
a
loaf pan
with
avocado oil
and pour the batter into it. Cook for about 35-40 minutes or until a toothpick comes out clean.
Keyword
AIP, dairy free, Gluten Free, nightshade free, Paleo, Whole30