Almond Flour Zucchini Bread
User Reviews
5
8 reviews
Excellent
Almond Flour Zucchini Bread
Report
This Almond Flour Zucchini Bread recipe is just what you need to put the extra garden zucchini to good use. Using almond flour, eggs, a touch of oil and a full tablespoon of cinnamon, this will definitely be your new favorite!
Share:
Ingredients
Dry Ingredients:
- 2 almond flour blanched, 2/3 cups
- 1/4 cup tapioca flour
- 1 tablespoon ground cinnamon you could even do a little more if you love cinnamon!
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 1/8 teaspoon salt fine sea salt
Wet Ingredients:
- ⅓ cup pure maple syrup
- 3 tablespoons coconut sugar or brown sugar
- 3 egg large
- 2 tablespoons avocado oil
- 1 teaspoon vanilla extract
- 1 cup zucchini loosely packed and water squeezed out, finely shredded
Instructions
- Preheat oven to 350ºF. Line a medium loaf pan (8x4) with parchment paper, allowing overhang, or grease well. Set aside. Make sure you have shredded your zucchini and squeezed out all of the extra water between a cheesecloth or paper towel. Set aside.
- Mix dry ingredients: In a medium bowl, combine almond flour, tapioca flour, ground cinnamon, baking soda, baking powder and salt. Whisk together until thoroughly combined; set aside.
- Mix wet ingredients: In a large bowl whisk together maple syrup, sugar, eggs, oil and vanilla until smooth.
- Combine: Add dry ingredients into large bowl of wet ingredients, stirring with large spatula until just combined, then gently fold in shredded zucchini. Batter will be somewhat thick.
- Bake: Transfer batter to prepared loaf pan, spreading evenly. Bake for 30 minutes uncovered, then an additional 15 minutes covered with foil. Check with an inserted toothpick for doneness. If toothpick comes out with wet batter, bake for another 5 minutes uncovered.
- Cool: Allow bread to cool in pan for 15 minutes before carefully removing from pan and placing on a cooling rack to cool completely. Gently slice bread into desired sized pieces. Enjoy!
Notes
- FLOUR – I did not test this with other flours. If looking for a whole grain recipe, try these muffins or this whole wheat bread.
- EGG – I do not recommend subbing the eggs here, since they help hold the bread together and provide structure.
- SUGAR – Maple syrup or honey are the preferred sweetener here. Don't sub in granulated sugar for the liquid sweetener or the wet-to-dry ratios will be off.
Nutrition Information
Show Details
Serving
1/10th
Calories
260kcal
(13%)
Carbohydrates
23g
(8%)
Protein
10g
(20%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Cholesterol
56mg
(19%)
Sodium
178mg
(7%)
Fiber
4g
(16%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Serving | 1/10th | |
| Calories | 260kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 10g | 20% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 56mg | 19% |
| Sodium | 178mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
Other Recipes
You'll Also Love
