PALEO WHOLE30 ZUCCHINI AND PINEAPPLE BREAD

PALEO WHOLE30 ZUCCHINI BREAD WITH PINEAPPLE AND WALNUTS

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In maintaining this Keto, Low-Carb, and Paleo lifestyle, my husband and I eat a lot of zucchini mostly because it tastes good and is good for us.  Zucchini is anti-inflammatory.   In 2016 my shoulder was severely injured in a car accident.  I was caregiving at the time and so could not take off the time to recuperate after surgery.  So, I endured shoulder pain for over 4 years.   This was one of the reasons why I investigated and took on the Paleo lifestyle, to reduce and even eliminate the pain associated with the inflammation.

After removing grain and refined sugar from my body and undertaking the right rehabilitation the pain began to lessen and actually disappeared.  Now if I indulge in eating real ice cream or some sweet dessert (with refined sugar), my body starts to ache with pain, not only in my shoulder but everywhere.

For this reason, I’m a committed Paleo lifer.  Back to zucchini…

WHAT IS THE NUTRITONAL VALUE OF PALEO WHOLE30 ZUCCHINI BREAD WITH PINEAPPLE AND WALNUTS?

Zucchini is high in antioxidants (lutein, zeaxanthin, and beta-carotene), helps your bowls (high in water and soluble fiber), improves heart health, strengthens your vision (vitamin A), reduces inflammation, and helps with weight loss and may help reduce blood sugar (low carb).

This bread also contains fresh pineapple, which is like a superfood.  This fruit is high in vitamin C, A, and beta-carotene, thus protecting your body from free radicals and boosting your immune system. Its vitamins B1 and B6 help to break down sugar and starches in the digestive system.  Pineapple’s copper content helps red blood cells synthesize.  And with potassium, this fruit controls your heart rate and blood pressure.

WHAT IS THE TASTE PROFILE OF PALEO WHOLE30 ZUCCHINI BREAD WITH PINEAPPLE AND WALNUTS?

Due to the apple sauce and pineapple in this bread, light sweetness is the predominant taste sensation. 

WHAT WINE HARMONIZES WITH PALEO WHOLE30 ZUCCHINI BREAD WITH PINEAPPLE AND WALNUTS?

With the predominant taste sensation of this loaf being sweetness, choose an off-dry white wine as a match.  One with just a little sweetness, such as medium-dry Riesling or Gewurztraminer or off-dry rose.

Preheat oven to 350 F (170 c).  In a food mixer or processor add all dry ingredients, egg, and apple sauce.  Mix until well blended.

Remove the bowl from the mixer.  Fold in to mix the zucchini, pineapple cubes, and walnuts.  Transfer mix to a 4 cup (4″ X 8″) loaf pan sprayed with avocado non-stick cooking spray.  Bake loaf for 20 to 25 minutes until golden.  Cover with tinfoil and bake another 15 to 20 minutes to ensure the center of the loaf is done.  (Pineapple and apple sauce make the dough wet.) Remove from the oven.  Let the loaf cool.  When cooled, loosen sides and flip over onto a plate.  Serve at room temperature or toast in a toaster or panini press.

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PALEO WHOLE30 ZUCCHINI AND PINEAPPLE BREAD

Paleo Whole30 Zucchini, Pineapple, and Walnut Loaf provides everything you need in a meal.  Have a slice for breakfast, lunch, or dinner.  The recipe uses an almond flour dough mix with zucchini, pineapple, and walnuts.   If you are hunting for a delicious toasted slice of zucchini bread with a glass of wine, check out this recipe!

  • Author: KETO PALEO SHARI MAC
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 1 loaf 1x
  • Category: PALEO & WHOLE30
  • Method: BAKING
  • Cuisine: BREAKFAST, LUNCH, BRUNCH, DINNER
  • Diet: Gluten Free

Ingredients

Scale

1.5 cups almond flour (170 g)

1.5 cups tapioca flour (228 grams)

1 teaspoon sea salt (6 grams)

1 teaspoon Guar Gum (2 grams)

2 eggs

1 tablespoon gluten-free baking powder

1 cup unsweetened apple sauce

2 cups shredded zucchini

1 cup cubed fresh pineapple (fresh or unsweetened canned)

1 cup walnut pieces

Instructions

Preheat oven to 350 F (170 c).  In a food mixer or processor add all dry ingredients, egg, and apple sauce.  Mix until well blended.

 

Remove the bowl from the mixer.  Fold in to mix the zucchini, pineapple cubes, and walnuts.  Transfer mix to a 4 cup (4″ X 8″) loaf pan sprayed with avocado non-stick cooking spray.  Bake loaf for 20 to 25 minutes until golden.  Cover with tinfoil and bake another 15 to 20 minutes to ensure the center of the loaf is done.  (Pineapple and apple sauce make the dough wet.) Remove from the oven.  Let the loaf cool.  When cooled, loosen sides and flip over onto a plate.  Serve at room temperature or toast in a toaster or panini press.

 

Notes

The recipe baking temperature and time is an estimate.  Follow your own oven’s temperature and cooking time. It takes a gas oven 10-15 minutes to reach the desired temperature. Electric ovens can take 10 minutes longer than that.  The age of your oven will also determine the temperature, time for roasting or baking, and where you want to place your dish in the oven.  The bottom of your oven may be hotter than the top, depending on its condition.  This also includes where to set your dish under the broiler.  So use your own best judgment based on the type, condition, and age of your oven.  Prep times will also vary depending on how slow or quickly you like to work.

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