Carob zucchini bread (Coconut free, AIP, paleo)

Ingredients

• 200 grams grated zucchini
• 150 grams tigernut flour
• 50 grams arrowroot
• 4 Tablespoons carob powder
• 1 teaspoon baking soda
• 60 millilitres maple syrup
• 1 Tablespoon apple cider vinegar
• 2 Tablespoons extra virgin olive oil
• 1 teaspoon vanilla extract

Instructions

1. 1

   Preheat oven to 360° F (180° C)

2. 2

   In a large bowl, combine all the dry ingredients (tigernut flour, arrow root, baking soda and carob powder).

3. 3

   In a separate bowl, combine all the wet ingredients (maple syrup, olive oil, vanilla extract, apple cider vinegar and grated zucchini). Stir.

4. 4

   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.

5. 5

   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.

6. 6

   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 completely before removing from the tin. Serve at room temperature.Bon appétit !