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–+ servings

GAPS Intro Stage 4 Zucchini Bread with Fermented Almond Flour

A small Stage 4 zucchini bread made with dry fermented almond meal, eggs, mineral salt and tallow for the pan.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 1 small loaf
Course: Bread
Ingredients Equipment Method Notes

Ingredients
  

Stage 4 Zucchini Bread
  • 2 cups dry fermented almond meal prepared from whole almonds before grinding
  • 6 eggs
  • 2 cups zucchini, peeled, deseeded and shredded measure after preparing
  • 1/2 teaspoon mineral salt
  • 4 tablespoons rendered tallow for greasing the pan

Equipment

  • Le Creuset Heritage Loaf Pan, 1.5 quart, Artichaut
  • Parchment paper
  • Box grater
  • Mixing bowl, or blender or food processor
  • Clean knife for testing the center

Method
 

  1. Heat the oven to 350°F. Line the small loaf pan with parchment and grease it with the rendered tallow listed in the ingredients.
  2. Wash the zucchini, peel it and remove its seeds. Grate it, then measure the prepared shreds.
  3. Combine the dry fermented almond meal, eggs, zucchini and mineral salt in a blender or food processor and puree. For visible zucchini shreds, grate by hand and mix with a fork. The mixture should be evenly moist, with no dry pockets of meal.
  4. Scrape the batter into the lined loaf pan and spread it into an even layer.
  5. Bake at 350°F for 20-30 minutes. Check the center with a clean knife. The loaf is ready when the knife comes out clean and the center no longer looks glossy or liquid.
  6. Lift the loaf out with the parchment and let it cool before slicing so the center can set.

Notes

Stage 4 nut or seed flour must be fermented before baking. Use the linked Dry Fermented Almond Meal preparation, not plain store-bought almond flour.
Start with a small piece per day and increase gradually. The GAPS Stage 4 guidance says to pause the bread if loose stools return.
Use this card for the small loaf. The same batter can be baked as 12 muffins after the basic bread is tolerated.
Bake at 350°F for 20-30 minutes. The card lists 25 minutes as a planning estimate; use the clean-knife test in the center to check doneness.

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