This delightful grain-less Primal Zucchini Loaf recipe is by paleo foodie Jayce Love-Attard, founder of Train Holistic.
The hunt for alternatives to satisfy the gaps created by going grain-free can be a challenging one. But with the rise of the health movement and the increased focus on holistic living, an approach that can be adopted by anyone, there is an increasing availability of resources to find these alternatives and make them work for you. It seems as though one of the most challenging foods people have with finding a replacement is bread. People crave a crusty loaf. A slice or two to compliment a hot breakfast. The closing ends and foundation of any sandwich or burger. The breakfast staple for the last 50 years. There is an alternative. An alternative that will hit the g-spot for all the Paleo newbies, Paleo die-hards and the pyramid eaters (time to make a change you laggers) alike. This is the Bread to end all grain-based bread consumption – Primal Zucchini Loaf.
1/3 Cup Grass Fed Ghee (melted)
1/3 Cup Coconut Oil (melted)
6 Free Range Eggs
2 Medium Zucchinis Finely Grated
3/4 Cup Coconut Flour
1/4 Cup Arrowroot Flour
1/2 Teaspoon Himalayan Pink Salt
1/4 Teaspoon Baking Powder
5 Sprigs Fresh Thyme
2 Teaspoons Apple Cider Vinegar
2 Teaspoons Garlic Powder
2 Teaspoons sesame seeds
Preheat oven to 180 degrees celcius.
Combine in a bowl eggs, ghee, coconut oil, apple cider vinegar and garlic and whisk through. Add in finely grated zucchini and stir through wet mixture.
In another bowl, combine all dry ingredients and mix through evenly. Combine both ingredients together and stir through until slightly thick and doughy (but still quite soft).
Grease a medium baking tray (size that will create 3-4cm thick loaf) with coconut oil or greased baking paper. Pour in bread mixture and spread evenly. Pat down and sprinkle with sesame seed.
Bake for 60 minutes or until golden brown on top. Best served toasted with a smear of grass fed better and avocado.