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Savory Zucchini Bread

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 minutes
Cook Time 35 minutes
Servings: 10
Course: Breakfast, Dinner, Lunch, Snack
Cuisine: American
Ingredients Method

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

Method
 

  1. Preheat oven to 350F.
  2. Add all of the dry ingredients to a mixing bowl and stir until combined.
  3. Squeeze out as much of the liquid as you can from the zucchini. Add eggs, apple cider vinegar, coconut oil, pumpkin seeds, and chives.
  4. Pour the wet ingredients into the dry ingredients and stir until combined.
  5. 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.