This carob zucchini bread makes a delicious AIP dessert. It's easy to make. It's the perfect way to use up some zucchini!
Last week I published a very French recipe, a savory zucchini bread: Zucchini and tuna bread (Coconut free, AIP, paleo). This was pretty new to many of my international readers, more used to sweet zucchini breads recipes. So this week, will be the exact opposite of last week. Those who were intrigued by my zucchini and tuna bread recipe won’t be impressed by this carob zucchini bread, whereas, French people will be intrigued by this sweet zucchini bread. 😂
I love this! That’s the beauty of culture differences!! So much, that, as a French girl, I literally had to do my research on sweet zucchini breads because I've never tried one before creating this recipe. So I really hope that it will be up to your expectations, as I have absolutely no comparison.
Only thing I can tell you, is that I think this recipe is delicious (otherwise, I wouldn’t have published it 😅). But I can’t tell you if it tastes like the real thing. So if you are a “connaisseur” of sweet zucchini breads do not hesitate to let me know what you think about this recipe.
Do not peel the zucchini before grating (leave the skin on). And do not drain out, or squeeze out any of the liquid from the zucchini as you will need all the moisture from the zucchini to make the dough.
If you are on AIP and still in the elimination phase, unfortunately there are no possible substitution for the tigernut flour. Why? Because all the other AIP compliant flours have very different texture and they all need their own amount of liquid. So it is not possible to replace the tigernut flour with another flour without altering the entire recipe.
Arrowroot is a starch. If you are not cassava intolerant, you can substitute it with tapioca starch (also called tapioca flour). Other possible substitutions, only if you are not on AIP nor Paleo diets: you can use potato starch or corn starch instead of arrowroot.
If you want to reduce the maple syrup quantity in this recipe, I suggest replacing it by same quantity of oil, water or coconut milk.
How to make this
Add the wet ingredients to the dry ingredients and mix with a spoon until well combined. As you keep mixing with your spoon, the humidity of the grated zucchini will allow you to form a dough.
Line or lightly oil a rectangular 4 x 8 inches (10 x 20 cm) baking tin and transfer the batter into the tin.
Bake for about 30 minutes for the loaf. To make sure that it is cooked, insert a thin bladed knife into the centre of the zucchini bread, the knife should come out clean. And voilà! Wait for it to cool down before removing from the tin. Serve at room temperature.
Can I make muffins instead of a loaf / bread?
Yes! You can make this, either as a loaf or muffins. Just bake the muffins for about 20 minutes (instead of 30 minutes).
Other recipes using zucchini
- Zucchini and tuna bread (Coconut free, AIP, paleo)
- Zucchini and pesto muffins (AIP, paleo, vegan)
- Zucchini and apple juice
- Cold zucchini soup (AIP, paleo, vegan)
- Zucchini noodles with pesto (gluten free, paleo)
- Double chocolate zucchini bread (Paleo, vegan)
Carob zucchini bread (Coconut free, AIP, paleo)
- 200 g grated zucchini
- 150 g tigernut flour (if you are not on AIP nor nut intolerant, you can use almond flour instead of tigernut flour)
- 50 g arrowroot (see notes)
- 4 tablespoon carob powder
- 1 teaspoon baking soda
- 60 ml maple syrup (see notes if you want to reduce quantity)
- 1 tablespoon apple cider vinegar (or lemon juice)
- 2 tablespoon extra virgin olive oil (or coconut oil)
- 1 teaspoon vanilla extract
- Preheat oven to 360° F (180° C)
- In a large bowl, combine all the dry ingredients (tigernut flour, arrow root, baking soda and carob powder).
- In a separate bowl, combine all the wet ingredients (maple syrup, olive oil, vanilla extract, apple cider vinegar and grated zucchini). Stir.
- Add the wet ingredients to the dry ingredients and mix with a spoon until well combined. As you keep mixing with your spoon, the humidity of the grated zucchini will allow you to form a dough.
- Line or lightly oil a rectangular 4 x 8 inches (10 x 20 cm) baking tin and transfer the batter into the tin. Or choose a muffin pan if you want to make muffins instead of a loaf.
- Bake for about 30 minutes for the loaf (or for about 20 minutes for the muffins). To make sure that it is cooked, insert a thin bladed knife into the centre of the zucchini bread, the knife should come out clean (see notes for further tips). And voilà! Wait for it to cool down before removing from the tin. Serve at room temperature.Bon appétit !
- Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won’t get this issue.
- If you are not cassava intolerant, you can use tapioca flour instead of arrowroot. Both are AIP compliant. If you are not on the AIP diet you can use potato or corn starch instead of arrowroot.
- If you want to reduce the maple syrup quantity, I suggest replacing it by same quantity of oil, water or coconut milk.
- Tigernut flour has the tendancy to dry out when overcooked. Just a few more minutes in the oven can change your carob zucchini bread texture. So I recommend being careful not to overcook it. Personnaly, I like it when it is just a tiny bit undercooked. But as usual, it's a question of personal preferences.
- Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.