Last week I published a very French recipe, a savory zucchini bread: zucchini and tuna bread. 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.
You can make this, either as a loaf or muffins.
Carob zucchini bread (Coconut free, AIP, paleo)
Course: Breakfast, DessertDifficulty: Easy6
servings15
minutes30
minutesIngredients
2 cups (200 g) grated zucchini
1 cup + 1/3 cup (150 g) tigernut flour (if you are not on AIP nor nut intolerant, you can use almond flour instead of tigernut flour)
4 Tbsp carob powder
1 tsp baking soda
1/4 cup (60 ml) maple syrup
1 Tbsp apple cider vinegar (or lemon juice)
2 Tbsp extra virgin olive oil (or coconut oil)
1 tsp vanilla extract
Instructions
- 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). Stir.
- Add the wet ingredients (maple syrup, olive oil, vanilla extract and apple cider vinegar) to the dry ingredients and mix with a spoon until well combined. At this point you are probably panicking because the batter seems to be dry and that’s why it is not forming a dough yet. But don’t worry it’s ok.
- Add the grated zucchini to the batter. Mix the whole thing with a spoon. 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. And voilà! Wait for it to cool down before removing from the tin. Serve at room temperature.
Bon appétit !
Notes
- 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.
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Can we skip maple syrup for this recipe? I want to keep it on low sugar.
Bonjour Rupa! Yes, you can substitute maple syrup with the same quantity of water. Though, you might want to add a pinch of cinnamon or a little bit more carob or vanilla to compensate the lack of flavor given by maple syrup.
Can we omit maple syrup in this recipe? Or do we need to substitute for unsweetened coconut milk?
You can substitute maple syrup for any kind of liquid (unsweetened coconut milk, water or oil).
This was very easy to make and super delicious!!! It will definitely be a regular for me, especially now since I’ve got so many zucchini ripe from the garden. I wonder if it would freeze nicely! Thanks for the wonderful recipe!
Bonjour Casey. I’m very happy to hear that you loved my recipe. Thank you so much!!! To answer your question, yes you can freeze it. Whenever I bake banana or zucchini bread I slice it, put it in a freezer bag or container and put it in the freezer so I can take a slice whenever I want.
Thank you for this recipe – I’m doing AIP without coconut or avocado, so finding recipes for baked goods can be a challenge! I’m looking forward to making it again with zucchini.
I tried it using plum flesh instead of the zucchini (because I have loooots of plums and can only eat so much jam!), thinking it’d be a similar water content, and the flavor seemed a good fit (also subbing cassava flour for the arrowroot, another no-no-for me)… however, after two hours in the oven only the first 1/4-1/2 inch all around was ‘baked’… and it flattened totally. It’s tasty, though! (although next time I’d add a few more spices to balance the plum).
So I’m just slicing thinly and ‘toasting’ each one to try to finish ‘cooking’ the middle of the slices, and it’s working well enough, and a nice treat in the afternoons. I’m looking forward to trying some of your others, like the tuna-bread, what an awesome idea!
If you have an idea how to tweak it (or another recipe) to make a ‘plum bread’, I’d be delighted – I have lots more plums!
Bonjour Julie. Thank you for reaching out ! I’m alsways happy to hear about my readers’ experience with my recipes.
First of all, if you can’t have arrowroot, you should use tapioca starch (also called tapioca flour) instead of arrowroot. Not cassava flour.
Then, if you want to use plums, you could probably make my gingerbread muffins recipe. Although I have never tried it, I think it could work to use plum flesh instead of pumpkin purée.
You could also try to make a French plum pie (or tart). For this, you can check my apple pie recipe. Instead of the applesauce and apples, just put plums. Cut the plums in half, remove the seed and place the plums halves cut side down on the crust.
Hope this will be helpful. Let me know if you try any of these.
Loved it! Deliciousness all wrapped up in a quick bread that doesn’t taste like AIP. It tastes real! Warmed it up a bit in toaster oven and topped with fresh berries for a great dessert.
Bonjour Diane! OMG!!! Thank you, thank you, thank you! ❤️❤️❤️ I’m so happy to hear that. That’s what keeps me motivated.