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The benefits of eating in-season produce are well known: it not only tastes fresher, but is brimming with more vitamins, minerals, and antioxidants.
Summer squash (AKA zucchini) is a summertime favorite — with July and August being peak times to enjoy this versatile option full of vitamin A, vitamin C, and health-protecting carotenoids.
If you’re not sautéing or roasting your zucchini, try making this baked treat to help satisfy a sweet tooth and enjoy this seasonal favorite.
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 tsp. salt
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 5 eggs
- 1/4 cup butter
- 3 tbs. coconut oil, melted
- 1/4 cup powdered sweetener of choice (like stevia)
- 2 tbs. raw honey or pure maple syrup
- 3 tsp. vanilla extract
- 1 cup zucchini, grated
- 1/4 cup walnuts, chopped
Directions
STEP 1
Grease an 9×5 bread pan.
STEP 2
In small bowl, mix together almond flour, coconut flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
STEP 3
In large bowl, beat eggs, butter, coconut oil, sweetener, honey or maple syrup, and extract.
STEP 4
Beat in flour mixture until well combined.
STEP 5
Stir in zucchini and nuts. Pour into greased pan.
STEP 6
Bake for 50 to 60 minutes at 325 degrees F, or until tests done with a toothpick.
STEP 7
Cool for about 15 minutes, then remove from pan. Cool completely. Store in refrigerator for up to five days.
Nutrition Facts
Servings Per Container
1
Amount Per Serving
Calories 160
% Daily Value*
20%
Total Fat 13g
3%
Total Carbohydrates 7g
Protein 4g
* Percent Daily Values are based on a 2000 calorie diet.
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