Description
A moist and flavorful zucchini bread made with almond flour, perfect for a gluten-free and grain-free treat. Naturally sweetened and packed with fresh zucchini, this bread is a healthy and delicious snack or breakfast option.
Ingredients
2 cups almond flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 large eggs
1/4 cup pure maple syrup
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1 1/2 cups grated zucchini (about 1 medium zucchini)
1/4 cup chopped almonds (optional)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the almond flour, baking soda, baking powder, ground cinnamon, and salt until well combined.
In a large bowl, beat the eggs until frothy. Add the maple syrup, melted coconut oil, and vanilla extract, and mix well.
Fold the dry ingredients into the wet ingredients until just combined.
Gently fold in the grated zucchini and chopped almonds if using, ensuring even distribution without overmixing.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 15 minutes.
Transfer the bread to a wire rack to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes