Sweet Zucchini Bread with Almond Flour

https://glutenfree-bread.com/

Ingredients:

Name	Metric	US
Zucchini, shredded	255 gr	1 1/2 cups
2 medium zucchini
Almond Flour	200 gr	2 cups
Eggs, room temperature	2	2
Vegetable Oil	50 ml	1/4 cup
You can use any mild-flavored oil, such as coconut oil, extra virgin olive oil, grapeseed oil, or avocado oil, will do.
Coconut Sugar	65 gr	1/2 cup
Baking Soda	3 gr	1/2 teaspoon
Baking Powder	3 gr	1/2 teaspoon
Salt	3 gr	1/2 teaspoon
Ground Cinnamon	3 gr	1/2 teaspoon
Vanilla Extract	6 ml	1 teaspoon

Preheat the oven to 350 °F/ 180°C and line the loaf pan with parchment paper.

Grate zucchini, squeeze out excess liquid, and set aside.

In a bowl, combine Almond Flour, Baking Soda, Baking Powder, Salt, and Cinnamon.

In another bowl, mix Eggs, Oil, Coconut Sugar, and Vanilla Extract.

Stir wet ingredients into the dry mixture. Fold in zucchini and optional nuts or chocolate chips.

Pour batter into the loaf pan, adding reserved toppings if desired.

Bake for about 60 minutes or until a toothpick inserted into the middle comes out clean.

Let cool for 10 minutes in the pan, then transfer to a rack.

Slice and enjoy!