Mother loves to tinker in the kitchen. She has never met a recipe she has not changed! We giggle about it all the time. So on the weekends, she is usually out at her farm and not close to an organic store, so she makes due with what she remembered to take with her. This is of course a driver in some of the changes, like the one posted here today!

She loves her paleo breads! Usually she’s a muffin girl, but this time she made a loaf…and I imagine the kitchen smelled divine!

She sent me the original recipe which she found from Nourished and Nurtured ( http://www.nourishedandnurtured.blogspot.com ) and then she sent me what she did to it, plus this little blurb…

“Because I am leaning toward almond flour and was out of it! I played with this recipe to try to get a bread like my favorite one with almond flour.
Turned out pretty nice and Papa (that’s my husband) really liked it!

-1/2 cup coconut oil (melted and cooled)
-1/2 cup raw honey
-3/4 teaspoon sea salt
-6 eggs
-2 teaspoons vanilla
-1 teaspoon almond extract
-3/4 cup coconut flour
-1 1/2 large bananas, mashed
-2 small zucchinis shredded and squeezed in a paper towel
-1 teaspoon cinnamon
-1 tsp pumpkin pie spice

Preheat over to 350 degrees.
Prepare a standard loaf pan with coconut oil (or line with parchment paper).
In a small bowl combine the coconut oil and honey.
In a large bowl, whisk the salt, eggs, vanilla and almond. Add in the oil and honey mixture, whisk away.
Next, stir in the coconut flour until completely combined with no lumps. Stir in the mashed bananas, zuchinni, cinnamon and pumpkin pie spice.
Pour batter into the loaf pan and top with the “coconut streusel topping” below.

For topping:
-4 tablespoons shreeded coconut
-4 tablespoons palm sugar
-2 tablespoons grass fed butter
Crumble together with fingers like for streusel topping

Sprinkle topping evenly over the batter and bake for 45 minutes to an hour. (Keep checking with the “toothpick test” for doneness).

This makes a nice hearty loaf, serves 12.”