SAVORY ZUCCHINI BREAD (PALEO, AIP, WHOLE30)

This week's recipe is from Sonia Nikolic and Sonia's food blog - Restorative Cuisine 

Summer is here which also means never-ending zucchinis. Don’t get me wrong, I love myself some zoodles or grilled zucchini but sometimes I really just want to do something different with my CSA zucchini.

The idea of zucchini bread was calling my name but I didn’t want anything sweet. The goal here was to find something to replace my morning paleo bagels. Insert savory pumpkin seed zucchini bread here.
It’s moist yet crunchy and tastes even better when toasted. I love to top it with a soft boiled egg or some dairy-free cream cheese and lox.

An easy way to use up your summer zucchini! This savory bread is great at any time of the day.

Prep Time5 mins
Cook Time35 mins
 
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.