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  • Zucchini Bread – GAPS Approved

Zucchini Bread – GAPS Approved

  • Categories nourishingplot
  • Tags Food, GAPS

Zucchini bread is summer comfort food. This recipe makes it healthy.

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This mix does well as muffins, in a 9 x 13 or loaf pan. 

First, put a block of grassfed butter and a half cup local honey in a mixer and beat until frothy, about 20 minutes.

Add one tablespoon cinnamon, 1 teaspoon baking soda, 2 teaspoons vanilla, 1 teaspoon almond extract and two cups grated zucchini, packed tight. 

Add 4 eggs and 4 cups of almond flour, alternating one egg, mix thoroughly, one cup flour, mix thoroughly, one egg, mix thoroughly, one cup flour, etc, until blended thoroughly. Add a cup of chopped walnuts, if desired.

Pour into muffin liners, a buttered 9 x 13 or buttered loaf pan. Bake at 350 degrees for 50 minutes or until cooked thoroughly so the top has browned, cracked and doesn’t jiggle. 

[yumprint-recipe id=’51’]*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, CGP, D.PSc. who sees clients in Rossville, Georgia. She works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. She has been published in Wise Traditions, spoken at two Weston A. Price Conferences, Certified GAPS Practitioner Trainings, has been on many radio shows, television shows and writes for Nourishing Plot. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia, through food, she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. She is a Chapter Leader for The Weston A. Price Foundation. becky.nourishingplot@hotmail.com

“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.

Tag:Food, GAPS

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Becky Plotner

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    8 Comments

  1. Lisa
    June 27, 2017
    Reply

    Can you make this with any other flour? My husband is allergic to nuts

    • Becky Plotner
      August 10, 2017
      Reply

      Whatever flour substitute you normally use is fine.

  2. Mel
    July 4, 2017
    Reply

    Can I make this even though I don’t have a stand mixer? I’ve got a bunch of zucchini!

    • Becky Plotner
      August 10, 2017
      Reply

      Yes!

  3. Yvonne
    July 21, 2017
    Reply

    I’m sure you can…I use substitutes all the time. Use coconut flour or tapioca flour, etc.. Experiment…it’ll always be edible!

    • Becky Plotner
      August 10, 2017
      Reply

      For those on GAPS, tapioca flour isn’t GAPS approved due to the high starch content.

  4. Meg
    April 2, 2020
    Reply

    Ummmm this is by far the best and most delicious zucchini bread EVER!!!!! I highly recommend it. Thank you SO MUCH for the recipe!

    • Becky Plotner
      April 13, 2020
      Reply

      So glad you like it!

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This information is for information purposes only, not to be used or confused with medical advice. Any medical condition should be addressed by a medical doctor, this is not that. This pastoral education is based on how to support the body, based on recognized doctrine which is focused on how the Lord made us to function well, for you to be well through education of commonly accepted ways of improving health. This site does not promote, use, or practice medicine(s) in any way. All services are educational in format, practice, and intent. Becky Plotner is a Diplomat of the PWA (Professional Wellness Alliance) and only provides services to members.
 

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