If you’re looking for the perfect paleo treat, look no further. Let’s be honest, zucchini bread isn’t exactly a food our primal ancestors would have snacked on, but it’s definitely a healthier alternative than what you grew up with (unless your parents were paleo.. in which case, they were ahead of the times).

You guys may not know this about me, but I’m obsessed with ghee. I’ve made my own from scratch a few times, but I can’t seem to find the magic method that Fourth and Heart is using in their Himilayan Pink Salt jar. I’m getting towards the end of mine and thinking “do I really need to spend $14.00 on this ghee again?” My heart says “YES!” but my bank account says “NO GIRL!”

I’ve tried other brands of ghee, but none quite compare. Also, I’m totally not sponsored by Fourth and Heart but maybe I should be? Hello, Fourth and Heart, are you there? Come sponsor me!

Bob’s Red Mill did graciously donate the coconut sugar and Paleo Baking Flour for this recipe development, though. I honestly do not know how they managed to find a blend of paleo-friendly ingredients that make a product so similar to real flour. Both my husband (who can usually take or leave my paleo baked goods) and my good friend were raving about it how this bread turned out. Sadly, we ate it all too quickly and I am now ovenless due to our kitchen remodel. I’m very much looking forward to using this paleo flour to make pumpkin bread come October!

Ingredients:

1 Cup of Shredded Zucchini (squeeze out excess moisture using your hands)

1/4 Cup of Coconut Sugar

1.5 Cups of Paleo Baking Flour

4 Pasture Raised Eggs

1 Tablespoon of Coconut Oil

1 1/2 Teaspoons of Aluminum-Free Baking Soda

1 Teaspoon of Cinnamon

Method:

Preheat oven to 350 degrees

Grease your loaf pan with the one tablespoon of olive oil (I use a cloth to spread the coconut oil around and get an even coat)

Combine coconut sugar, zucchini, eggs and cinnamon in a bowl and mix with a wooden spoon

Add in the baking soda and baking flour and mix thoroughly with a wooden spoon

Pour mixture evenly into your loaf pan and top with 1 Tablespoon of coconut sugar (optional)

Bake in oven for 30 minutes

Remove and let cool for approximately 15-20 minutes before removing from loaf pan