Zucchini Pecan Bread

Zucchini Pecan Bread

The grated zucchini used in this recipe provides a very unzucchini-like taste and texture that mixes well with other ingredients to yield a tasty bread that goes well for breakfast or an accompaniment to lunch or dinner.

 

When ready to serve, the light cheesy taste of this bread goes well with mozzarella, cheddar, feta or other cheese melted on top.

 

Ingredients:

2 cups grated zucchini

2 cups almond meal

1/4 cup ground flaxseed

1 tsp baking powder

1 cup chopped pecans

1/4 cup grated parmesan cheese

1/2 tsp sea salt

3 eggs

1/4 cup coconut milk

 

If extra moistness is desired, consider adding 1/4 cup sour cream or additional coconut milk to the mix; however, bread will require an additional 15-20 minutes to bake fully.  Pre-heat oven to 325° F.  Coat bread pan liberally with coconut oil or butter.  

 

Grate zucchini unpeeled.  In large bowl, combine zucchini, almond meal, ground flaxseed, baking powder, pecans, parmesan cheese, and sea salt.  If too stiff, add a tablespoon of two of extra coconut milk.  In separate bowl, whisk eggs and add in coconut milk.  Pour egg mixture into zucchini mixture and mix well by hand.  Transfer "dough" into baking dish (9" x 7" x 3" deep works well).  (Avoid using a pan that leaves the dough deeper than two inches, else getting the center to cook may take an unusually long time.)  Bake for 45 minutes or until toothpick withdraws dry.  Allow to cool.  Slice and serve with cheese melted on top.

Enjoy!

 

 

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