Zucchini Bread with Almond Flour Sweet
GF
LC
DF
YF
NF
Ingredients:
| Name | Metric | US | TIP | |
|---|---|---|---|---|
| Shredded zucchini | 255 gr | 1 1/2 cups | ||
| Almond flour | 240 gr | 2 cups | ||
| Large eggs, room temperature | 2 | 2 | ||
| Vegetable oil | 50 ml | 1/4 cup | ||
| 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 |
Optional Ingredients :
| 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 |
Equipment:
| Loaf pan 8 x 4 inch |
Steps:
Step 1
Preheat the oven to 350 °F/ 180°C and line the bread pan 8’ x4’ with parchment paper.
Step 2
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.
Step 3
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.
Step 4
In a separate bowl whisk together eggs (2), oil (¼ cup), coconut sugar (½ cup), and vanilla extract (1 tsp).
Step 5
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.
Step 6
Spread the batter in the prepared loaf pan and top it with chocolate chips.
Step 7
Bake at 350°F (180°C) for about 60 minutes or until a toothpick inserted into the middle comes out clean.
Step 8
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.
Step 9
Enjoy!