This recipe originally started as a request from Twitter friend Meg, @WellnessCoachMN…she was looking for some comfort foods made paleo for her clients.  One of her requests was for cornbread.  Obviously, with cornmeal not on the paleo shopping list, this was going to be tough.  So, first I thought that I would reduce the coconut flour and substitute some almond meal to give that cornmeal grit.  But then, I opened my fridge and saw a zucchini and I thought that this would be great for moistness and nutrition.  Then, when I saw my jar of kalamata olives…well, that was it ~ I knew what I was going to do!  It is a far cry from cornbread; however, if you have been living Paleo for any length of time, you will appreciate this bready concoction!!  This one is for you Meg!

1/2 cup coconut flour
1/4 cup almond meal
1/2 tsp baking powder
1 tsp sea salt
2T Herbes de Provence
1T onion flakes
8 eggs
1 tsp whole grain Dijon mustard
1 medium zucchini, peeled and shredded (about 1 cup)
1 stick organic butter, melted and cooled
1/4 cup pitted kalamata olives, chopped
1 tsp ground pepper

Pre-heat oven to 350 degrees.

In first bowl, stir the dry ingredients: coconut flour, almond meal, salt, pepper, Herbes de Provence, and onion flakes.

In a second bowl, whisk eggs and cooled melted butter.

Once the zucchini is shred, take a paper towel and “smoosh” out excess moisture.

Mix the dry ingredients, the egg mixture, the zucchini and the remaining ingredients in one bowl. Stir lightly.

Grease two mini loaf pans (use your choice…I used a paper towel and greased the loaf pans with macadamia nut oil).

Distribute mixture between the two loaf pans and cook for 45 minutes until a butter knife is inserted and comes out clean.

*Alternative:  Cook in muffin tins (or silicone cups) for an on-the-go bread alternative.  Obviously, the cooking time will need to be adjusted, but the result should still be satisfying!

Let cool. Spread with Ghee or organic butter…or Bacon Jam!! Enjoy!