This was my first attempt at making paleo zucchini bread, and I underestimated its awesomeness. I love this recipe. It's crazy satisfying and tastes just like "normal" zucchini bread, except with no grains and more nutrition. It's perfect for breakfast, dessert or as a mid-afternoon snack, and it was inspired by "Zucchini Bread" from Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great by Danielle Walker.
Coconut oil, for greasing pan
1 cup shredded zucchini, strained several times over 1-2 hours to remove all excess water
1.5 cups chestnut flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon sea salt
3 large cage-free brown eggs, beaten
1 tablespoon yacón syrup
1 banana, sliced
Preheat oven to 350 and grease a loaf pan with coconut oil. Place a piece of parchment paper on the bottom of the pan. Mix the flour, baking soda and seasonings in a medium bowl and set aside. In a large bowl, mix the eggs, syrup and banana with an electric mixer. Add the zucchini and mix again until well combined, then add the dry mix and keep mixing until smooth. Pour batter into the pan and bake for 42-45 minutes. Let cool in pan for 15 minutes, then invert onto a cutting board and then a cooling rack to cool completely. Store in an airtight container (I keep my paleo zuke bread in the fridge).