Sweet Zucchini Bread with Almond Flour
https://glutenfree-bread.com/
Ingredients:
| Name | Metric | US | TIP | |
|---|---|---|---|---|
| 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 |
Optional Ingredients :
| ½ cup Walnuts, chopped | |
| ¼ cup semi-sweet Chocolate Chips |
Equipment:
| Loaf pan 8.5in x 4.5 inch / 21.5cm x 11.5cm |
Steps:
- 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!