24
Apr

Almond Flour Zucchini Bread

Paleo Zucchini Bread

 

If you’ve read my Almond Flour page, you know that I ♥ Digestive Wellness’s products. I came across their site a few years back when I was first starting the Specific Carbohydrate Diet and they’re not kidding when they call themselves the “SCD Superstore.” The Paleo and SCD diets take a lot of prep work and time in the kitchen, and this site is amazing for those of you who don’t have that time. They offer pre-made baked goods, nut flours, and even Paleo/SCD compliant condiments.

Their superfine blanched almond flour is like no other. It’s finer than any other one I’ve tried, and works wonders in baked goods. You may not think the type of almond flour you use matters, but you will notice a huge difference once you try it. You breads will rise better and you will no longer have slightly soggy muffins. The consistency is the closest to white flour grain-free can get!

Try it in this yummy zucchini bread recipe and then see the bottom of the post for the giveaway rules!

Grain-Free Zucchini Bread - from Against All Grain

This giveaway has now ended.

NOW for the entry rules:

All you have to do is leave a comment here telling me which of my almond flour recipes you will make first if you win!

The winner will be announced on the AAG Facebook  Page, so make sure you are following!

Terms and Conditions

Giveaway ends on Sunday April 29th at 6pm PDT. Any entries submitted in the comments section after this time will be automatically deleted. Winner will be selected using a random number generator. The winner will be announced on Monday morning April 30th on the AAG Facebook Page and will have 48 hours to contact AAG to claim their prize. A runner up will be chosen if the first winner fails to do so.  Entrants must be 18 years and older and live in the continental United States. One comment allowed per person, unless you fulfill the bonus options, in which you will be allowed to leave an additional comment for each option (totaling 3 comments per reader). 

BONUS ENTRIES

Leave a separate comment for each item telling me that you’ve completed it. Three total comments per person allowed.

1. Share this post on Facebook and tag AAG by using @Againstallgrain

2. Share this post on Twitter and tag AAG by using @Againstallgrain

 

Digestive Wellness provided me with a free sample of these products to review, but I have previously already purchased from them and been very happy with their products. I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

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Almond Flour Zucchini Bread

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 2 mini loaves

Ingredients:

Instructions:

  1. Preheat oven to 350 degrees Farenheit.
  2. Combine the dry ingredients in a small bowl.
  3. Place the wet ingredients in the bowl of a stand mixer, then beat on medium for 1-2 minutes until frothy and fully combined. Add the zucchini and beat again just enough to incorporate.
  4. Slowly add the dry ingredients with the mixer running, until all of the flour mixture has been incorporated.
  5. Spoon the batter into 2 mini loaf pans. You can also use this batter to make muffins.
  6. Bake for 30-35 minutes until the middle is set and a toothpick comes out clean.
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  • Alice

    I made muffins last week using your recipe. I didn’t have a banana, but I really really liked the muffins. Thank you for this post. I also added walnuts.

  • Courtney Larson

    This looks delicious? Would it work if I added some cocoa powder to make it like a chocolate zucchini loaf? Or would I have to add extra liquid or eggs to compensate for the extra cocoa powder. Thanks!

  • Elizabeth

    Is the banana necessary? Could I substitute a little honey? I find eating that much banana aggravates my SIBO.

  • http://www.adriennegraves.com Adrienne Graves

    Hi Danielle! I want to thank you for sharing your recipes. Congratulations on your book and this awesome ministry, really, you are sharing with anyone who will take time to listen to their bodies and take charge of their health. I’m grateful to you and Elana, Cybele, and Jenny, as I’ve navigated figuring out my body and food sensitivities b/c of my auto-immune issues for over 10 years now. You guys are a breath of fresh air. Anyway, I’ve used this zucchini recipe several times in the last few months. My hubby and kids love it! Today I added cacoa powder and some white chocolate chips (treat for my daughter). I’m currently on an intensive auto-immune protocol, so am not even tasting, but my taste testers give it a thumbs up :) I’m really happy for your journey of health and healing and am grateful you saw fit to share it with the world. We are one family which benefits from the time you have taken to scribe these recipes. xoxox

  • Hallie Butler

    My 3year old saw the picture of the Zucchini Bread and asked “can you make it right now? It looks soo yummy.” I guess that’s what I’ll be trying!