Zucchini Bread with Almond Flour Sweet

https://glutenfree-bread.com/

Ingredients:

Name	Metric	US
Shredded zucchini	255 gr	1 1/2 cups	2 medium zucchini
Almond flour	240 gr	2 cups
Large 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	66 gr	1/2 cup
Baking soda	3 gr	1/2 tsp
Baking powder	3 gr	1/2 tsp
Salt	3 gr	1/2 tsp
Ground cinnamon	3 gr	1/2 tsp
Vanilla extract	6 gr	1 tsp

	Seeds: walnut or sliced almonds, hazelnuts, pistachio
	32 gr / ¼ cup semi-sweet chocolate chips
	3 gr / ½ teaspoon cardamom
	3 gr / ½ teaspoon nutmeg
	3 gr / ½ teaspoon ginger
	3 gr / ½ teaspoon allspice

	Loaf pan 8 x 4 inch

Preheat the oven to 350 °F/ 180°C and line the bread pan 8’ x4’ with parchment paper.
Wash zucchini, cut off the bottom, using the largest holes of a box grater, shred the zucchini until the stem remains only. Using a kitchen cloth or your hands, squeeze as much liquid as possible. Set it aside.
Mix together the almond flour (2 cups), baking soda (½ tsp), baking powder (½ tsp), salt (½ tsp), and ground cinnamon (½ tsp) in a bowl.
In a separate bowl whisk together eggs (2), oil (¼ cup), coconut sugar (½ cup), and vanilla extract (1 tsp).
Pour the wet ingredients into the dry ones and mix well until combined. Fold in the shredded zucchini and walnuts (½ cup), stir in most of the chocolate chips.
Spread the batter in the prepared loaf pan and top it with chocolate chips.
Bake at 350°F (180°C) for about 60 minutes or until a toothpick inserted into the middle comes out clean.
Remove from the oven and let it cool in the pan for 15 minutes, then transfer to a cooling rack to cool off completely before slicing.
Enjoy!