Cashew Flour Zucchini Bread
Prep time
Cook time
Total time
This easy to make Cashew Flour Zucchini Bread recipe is perfect for any time of day, only 40 minutes to make! It's gluten-free, dairy-free, paleo & healthy!
Author: Mariel Lewis
Recipe type: Bread
Cuisine: American
Serves: 3 mini bread loafs
Ingredients
- 1 cup shredded yellow zucchini
- 3 eggs, beaten
- 1 mashed ripe banana
- ¼ cup honey
- 1 ½ cups cashew flour
- ½ tsp nutmeg
- 2 tsp cinnamon
- 1 tsp baking soda
- ¼ tsp sea salt
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Grease three small loaf pans
- Combine wet ingredients in a bowl.
- Add in dry ingredients and mix until combined.
- Divide mixture into three loaf pans and bake for 30 minutes.
- Allow to cool completely, carefully remove from pan and slice.
- Store leftovers in refrigerator for up to a week.
Notes
Tools You'll Need:
- 3 mini loaf pans
- Mixing bowl
- Spatula
- Whisk
- Grater
- Measuring cups
- Measuring spoons
- 3 mini loaf pans
- Mixing bowl
- Spatula
- Whisk
- Grater
- Measuring cups
- Measuring spoons
Nutrition Information
Serving size: 1 mini loaf -- Calories: 425 Fat: 21 g. Carbohydrates: 45 g. Protein: 14 g.
Recipe by AmazingPaleo.com at https://www.amazingpaleo.com/cashew-flour-zucchini-bread/