I considered zucchini bread a health food before knew a single thing about nutrition. I looked at my mom's recipe for zucchini bread two or so years ago, the beloved loaf I devoured for years growing up. White flour, vegetable oil, and refined sugar are the primary ingredients. Yikes.
Zucchini bread can be a healthier food when you use ingredients like pastured eggs, ghee, and sprouted oat flour! This loaf isn't sweet as I like to top it with a schmear (there's my East Coast roots coming out) of sprouted nut butter and local raw honey anyway. I took the base of this recipe from my classic banana bread that is sweetened only by ripe bananas.
Doctored up just touch to create something more appropriate for summer, zucchini is coming into season just about everywhere in the USA come the end of June. And as a note, if you want to make this a grain-free loaf, substitute 3/4 cup chestnut flour for the 1/2 cup of sprouted oat flour.
- 2 medium zucchini
- 1/2 teaspoon celtic sea salt
- 3 eggs
- 3 tablespoons ghee melted
- 1/3 cup honey
- 1 1/2 cups almond flour
- 1/2 cup arrowroot flour
- 1/2 cup sprouted oat flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
Preheat oven to 350°F. Wash and grate the zucchinis into a small bowl, sprinkle with salt and massage to release some of its water content. Let sit while preparing the batter.
In a medium bowl, mix all remaining ingredients until smooth.
Use a dish cloth, cheese cloth, or nut milk bag to squeeze the majority of the liquid out of the grated zucchini. Note that if you skip this step, only use 1/2 cup of grated zucchini as too much moisture will inhibit the bread from setting in the oven.
Line a standard loaf pan with parchment paper or grease and dust with additional ghee and sprouted oat flour. Transfer batter to the prepared loaf pan, bake for 1 hour. Let cool before slicing.