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{Note from Jessica: Today’s post is shared by my lovely friend, Marjorie Saveski, author of the This is So Good website. Marjorie is a blogger and a home cook with a passion for real food, health, and fitness. She hopes to share what she has learned through her real life experience and research with her readers. Stop by her site, This is So Good, to find more delicious recipes and helpful health information.}

One of my favorite things about summer is my garden. There’s nothing quite like walking out your back door to grab a few veggies for a salad or a dinner side dish. Like every gardener, I usually plant more than we can eat! As a result, I give some away and then try to get creative with the rest.

That’s the case with the recipe I’m sharing today. I love good, old zucchini bread and make it pretty often. Once in awhile, though, it’s fun to change it up and add a new flavor! In this recipe, I decided to add some warm spices inspired by my favorite tea and came up with Chai Spice Zucchini Bread.

This recipe is very closely related to my Coconut Flour Zucchini Bread recipe. I changed up the spices and added some golden raisins. I love this recipe because it doesn’t rely on nut flour, instead of using coconut flour. Yes, there are a lot of eggs in this recipe, but the bread is quite filling and a couple of slices toasted with some butter makes for the perfect breakfast!

Get the recipe for Chai Spice Zucchini Bread (Made with coconut flour, nut-free, Paleo, dairy-free option) // deliciousobsessions.com

I used my Homemade Chai Spice Blend for this recipe. If you are a big fan of these flavors, go ahead and make a batch – you will find plenty of ways to use it! Some ideas include Gluten-free Chai Spice Granola, adding it to muffins, or sprinkling some into a smoothie. If you do not wish to make the spice blend, I will give you instructions for which spices to add to this recipe for the same delicious taste!

I love using mini loaf pans for my homemade sweetbreads, but you can also make this in a regular loaf pan. The bread grows nicely in either pan, but looks especially pretty in a mini loaf!

Get the recipe for Chai Spice Zucchini Bread (Made with coconut flour, nut-free, Paleo, dairy-free option) // deliciousobsessions.com

Enjoy this Chai Spice Zucchini Bread with a cup of tea (a Chai Latte perhaps?), some coffee, or milk. I would recommend storing your bread in the refrigerator for up to 5 days. If you would like to save some for a later date, cut the bread into your desired portions and wrap in plastic wrap. Place in the freezer until you are ready to enjoy it. A quick toast will do the trick!

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  • Thrive Market: If you sign up through this link, you will get 15% OFF your first order.
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Chai Spice Zucchini Bread :: Gluten-Free, Grain-Free, Dairy-Free Options

Chai Spice Zucchini Bread :: Gluten-Free, Grain-Free, Dairy-Free Options

Yield: 1 large loaf, or two small loaves
Prep Time: 15 minutes
Cook Time: 45 minutes
Additional Time: 10 minutes
Total Time: 1 hour 10 minutes

Enjoy this Chai Spice Zucchini Bread with a cup of tea (a Chai Latte perhaps?), some coffee, or milk. It also makes lovely gifts, so make a couple extra to share with friends!

Ingredients

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Prepare a 9x9 loaf pan or two mini loaf pans. Butter all sides and then place a piece of parchment paper on the bottom and up the 2 long sides of the pan. This step is a must to avoid leaving half the loaf in the pan when trying to remove the bread.
  3. In a large mixing bowl, combine all of the wet ingredients (eggs, butter, honey, and vanilla).
  4. Add the shredded zucchini to the wet ingredients and stir to combine.
  5. Make sure you have sifted your coconut flour and measure out 3/4 cup. Place the coconut flour back in the sifter and add the spices, salt, and baking powder. Sift and add to the wet ingredients.
  6. Stir well, making sure that you have not left any lumps of flour in the batter. Now add the golden raisins and stir to combine.
  7. Add the batter to your prepared loaf pans and place them in the oven.
  8. Bake mini loaves for 45-50 minutes and a regular loaf for 55-60 minutes or until lightly browned. A toothpick inserted in the loaf should come out clean.
  9. Cool the loaf in the pan for about 10 minutes and then remove the loaf to a cooling rack.
  10. Enjoy!
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 196 Total Fat: 18g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 217mg Sodium: 357mg Carbohydrates: 2g Net Carbohydrates: 0g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 7g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
 

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