Another fall recipe you don’t wanna miss is this zucchini bread! Fall has the best comfort food recipe ideas in my opinion, and most of them are quite flexible too, in case in you like to play with ingredients like I do.
Although this recipe is paleo, it’s not low carb, but can be. If you prefer less sugar, just use 1/4 cup of xylitol instead of honey and ta da! You have now a low carb recipe.
- 1 1/2 cup of almond flour
- 1/4 cup of honey or maple syrup (or xylitol for low carb version)
- 3 eggs
- 1 tbsp coconut oil
- 1 tsp ground all spice
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1 pinch of sea salt
- 1 cup of grated zucchini
- Optional: vanilla extract, cardamon, walnuts
Pre heat oven to 350F/180C. Mix all together, except the zucchini (and walnuts if you choose so), in a blender. Add the zucchini and mix gently, stirring with a spoon. If you choose to add walnuts (about 1/4 to 1/2 cup), add them at the end with the grated zucchini and stir gently. Drop the dough in a loaf tin greased with coconut oil or covered with parchment paper. Bake for approximately 1 hour, let it cool for a bit and enjoy!