Ingredients
Paleo Zucchini Bread
- 200 grams raw almonds
- 1 --- Ripe banana
- 3 eggs
- 1 large zucchini
- 1 level tsp cinnamon
- 2 level tablespoons coconut oil
- 1 level tsp vanilla extract
- 1 1/2 level tsp baking soda
- 1/2 level tsp sea salt
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Mill half of the almonds 10sec sp9.
Place all other dry ingredients in bowl and mix 5 sec sp9. (second half of almonds should be a little coarse.
Put all wet ingredients into bowl and mix 10secs sp 7.
Pour batter into prepared tin an bake at 350 degrees for
30-40 minutes until knife inserted into centre comes out clean.
Remove from tin and place on wire rack to finish cooling.
Paleo Zucchini Bread
Tip
This bread can be stored in the fridge for up to a week. It can be frozen, but gets crumbly when thawed.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Disappointing. Awful taste. Assume this is an American recipe (350 degrees???). Is baking soda bi-carb or baking powder? And Aust tablespoon is 20g which is different to imperial (or anywhere else for that matter!). Was this taken into account? Will not make this again and would not recommend.
Although this zucchini bread recipe was straightforward to make, the sweet taste and dense texture was more like a cake.
Just made this and can't believe something so simple to make tastes so scrumptious! Great recipe!