Description
Enjoy the comforting aroma and hearty texture of this moist, gluten-free zucchini bread. Made with wholesome almond flour, fragrant cinnamon, and fresh zucchini, this loaf is naturally sweetened and perfectly tender. It is an ideal healthy breakfast or snack option that keeps well and is perfect for meal prep, offering a delightful nutty flavor with every slice.
Ingredients
2 cups blanched finely ground almond flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 large eggs
1/4 cup maple syrup or honey
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1 1/2 cups shredded zucchini, squeezed of excess liquid
1/2 cup chopped walnuts or pecans (optional)
1/4 cup unsweetened shredded coconut (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a large bowl, whisk together the almond flour, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, whisk the eggs, maple syrup, melted coconut oil, and vanilla extract until well combined.
Stir the wet ingredients into the dry ingredients until just incorporated.
Fold in the shredded zucchini and optional nuts or coconut.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Be sure to squeeze the shredded zucchini firmly in a clean kitchen towel to remove as much liquid as possible for the best texture. This bread can be stored in an airtight container for 3 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 50
- Category: Breakfast
- Method: Baking
- Cuisine: American