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Cashew Flour Zucchini Bread

Cashew Flour Zucchini Bread


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  • Author: Mariel Lewis
  • Total Time: 40 mins
  • Yield: 3 mini bread loaves 1x

Description

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.


Ingredients

Units Scale
  • 1 cup shredded yellow zucchini
  • 3 eggs, beaten
  • 1 mashed ripe banana
  • 1/4 cup honey
  • 1 1/2 cups cashew flour (homemade recipe here)
  • 1/2 tsp nutmeg
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1/4 tsp sea salt

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease three small loaf pans
  3. Combine wet ingredients in a bowl.
  4. Add in dry ingredients and mix until combined.
  5. Divide mixture into three loaf pans and bake for 30 minutes.
  6. Allow to cool completely, carefully remove from pan and slice.
  7. Store leftovers in refrigerator for up to a week.
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American