Sweet Potato Zucchini Bread
Introducing the healthiest zucchini bread ever: it’s the perfect breakfast to serve when you’ve got house guests (or are just sick of the same old everyday Greek yogurt).
The grain-free, Paleo-approved recipe was created by Solano Nolfo, NLC, a holistic health coach and baker who’s a graduate of The Nutrition School and is also certified by The Institute for Integrative Nutrition.
While whole grains can definitely be one part of a healthy, balanced diet, this recipe is grain-free, so if you’re skipping gluten due to Celiac disease or any other reason, you’re in the clear. Nolfo uses almond, coconut, and cassava flours, which are way more nutritious than white flour.
Recipe By Solana Nolfo. Follow Solana on Instagram at @solanastar.
INGREDIENTS
- 1 1/4 cup mashed sweet potato (smooth)
- 1 cup grated, strained zucchini
- 3 eggs, beaten
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 cup dark maple syrup
- 1 1/2 cup almond flour
- 1/2 cup cassava flour
- 2 tablespoons coconut flour
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/2 tablespoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup raisins
- 1/4 cup hemp seeds
- 1 1/4 teaspoons baking soda
DIRECTIONS
- Preheat oven to 350°.
- Using a large mixing bowl, combine the ingredients one at a time in the order listed above.
- Pour batter into loaf pan and bake for 50-60 minutes or until firm to the touch and golden around the edges.
- Let cool before slicing.
WHY WE LOVE THIS RECIPE
This wonder bread (not that kind!) includes healthy fats from coconut oil, antioxidant-rich spices like cinnamon, and nutrient-dense sweet potatoes. Last but not least, it packs a protein punch from hemp seeds that will help you start the day off feeling full and energized.