Paleo Zucchini Pistachio Bread
A moist and satisfying bread packed with wholesome ingredients, perfect for breakfast or a quick snack. This gluten-free and low-carb recipe incorporates zucchini and pistachios for a delightful flavor and texture.
Ingredients
Wet Ingredients
- 2 medium Medium Sized Zucchini Adds moisture and texture; a sneaky way to include veggies.
- 3 large Eggs Acts as a binder, providing protein and richness.
- 1/2 cup Almond Milk Keeps the bread moist while being dairy-free.
- 1/4 cup Olive Oil or Avocado Oil Enhances flavor and provides healthy fats.
Dry Ingredients
- 2 cups Almond Flour Gluten-free base that gives a light, fluffy texture.
- 1/4 cup Tapioca Starch Adds chewiness and acts as a thickener.
- 1/4 cup Coconut Flour Provides a unique flavor while absorbing moisture.
- 1 tbsp Baking Powder Helps the bread rise, resulting in a light loaf.
- 1/2 tsp Salt Enhances the overall flavor.
- 1/2 cup Pistachios Chopped for batter, with additional for garnish.
- 2 tbsp Chia Seeds Boosts nutrition and adds omega-3 fatty acids.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grate the zucchini using a box grater or a food processor and squeeze out excess moisture.
- In a large mixing bowl, whisk together the eggs, olive oil, and almond milk until fully blended.
- In a separate bowl, mix all the dry ingredients: almond flour, tapioca starch, coconut flour, baking powder, salt, and chia seeds.
- Chop half of the pistachios for the batter and keep the remaining for garnish.
Cooking
- Slowly add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the grated zucchini and chopped pistachios to create a textured batter.
- Transfer the batter to a greased loaf pan and sprinkle the remaining chopped pistachios on top.
- Bake for about 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
Serving
- Remove the loaf from the oven and let it cool in the pan for about 10 minutes.
- Transfer the bread to a wire rack to cool completely before slicing.
- Serve warm or at room temperature, perhaps with a drizzle of honey or nut butter.
Notes
For best results, drain grated zucchini properly to avoid sogginess. Leftover bread can be stored in an airtight container for up to five days or frozen for three months.