Zucchini loaf

So, I have tried a few things over the last couple of days (mainly recycling left-overs), and the newest addition to the recipe circuit was a zucchini loaf. It was pretty good, but I will change it in the future. There was just something 'missing.' I think I would likely add more apple sauce, more zucchini and maybe a drop or two of Stevia to sweeten it up just a touch. Might even throw some nutmeg in, versus just the cinnamon for spice.  Below are some pictures, and the recipe will follow! This was enjoyed by both myself and the hubster,  he didn't realize it was paleo until I told him after he ate it. Good sign! The zucchini loaf tastes fabulous with Almond butter on it. I highly recommend adding that as a spread versus plain. Warm is nice as well. 

Egg mix, with zucchini added

Freshly placed in oven

Home-baked goodness

 Fresh out of the oven with fresh organic strawberries. Delicous :)

The recipe: From Unrefined Kitchen
http://www.unrefinedkitchen.com/2011/08/30/coconut-flour-zucchini-bread-with-crumble-topping/

You can sweeten this bread up even more by increasing the honey a bit in the bread or by adding more honey to the topping. We think it is sweet enough just like it is! Enjoy!

Coconut Flour Zucchini Bread (with Crumble Topping)

Topping Ingredients:
1/3 cup walnuts, chopped
3 Tbsp. sifted coconut flour
1 Tbsp. coconut oil
1 Tbsp. honey
1/2 tsp. cinnamon
1/8 tsp. salt

Bread Ingredients:
8 eggs
3/4 cup unsweetened applesauce
1/3 cup honey
3/4 cup grated zucchini
1 tsp. vanilla
3/4 cup sifted coconut flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
1 1/2 Tbsp. cinnamon

Directions:
1. Preheat oven to 325 degrees. 
2. Mix topping ingredients together in a bowl with a fork until crumbly. Set aside.
3. In a large mixing bowl, beat eggs, applesauce and honey with electric mixer (or whisk well).
4. Mix in zucchini and vanilla.
5. In a separate bowl, mix coconut flour, salt, baking powder, baking soda and cinnamon together.
6. Combine dry ingredients with wet ingredients and mix until there are no lumps.
7. Pour into greased loaf pan and sprinkle crumble mixture evenly on top.
8. Bake at 325 for 55-60 minutes or until toothpick inserted comes out clean.

*Store in fridge.
*You can make this bread without the topping as well!