Zucchini Bread with Almond Flour Sweet glutenfree-bread.com

Name	Metric	US
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

Steps:

Preheat the oven to 350 °F/ 180°C and line the bread pan 8’ x4’ with parchment paper.
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.
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.
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).
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.
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.
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.
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.
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!
Enjoy!

	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

Zucchini Bread with Almond Flour Sweet

Gluten Free, Low Carbs, Dairy Free, Yeast Free, Nut Free

Ingredients:

Optional Ingredients:

Equipment:

Steps:

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!