Description
A deliciously moist and tender zucchini bread made with wholesome almond flour and naturally sweetened. This gluten-free and grain-free treat is perfect for a healthy breakfast, snack, or even dessert, offering a comforting slice of goodness without refined flours or sugars. Enjoy the subtle sweetness and hint of cinnamon in every bite!
Ingredients
2 cups blanched almond flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 large eggs
1/2 cup maple syrup or honey (or adjust to taste)
1/2 cup melted coconut oil or unsalted butter
1 teaspoon vanilla extract
1 1/2 cups grated zucchini (about 2 medium zucchinis, excess moisture squeezed out)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper.
In a large bowl, whisk together almond flour, baking soda, salt, and cinnamon.
In a separate medium bowl, whisk together eggs, maple syrup (or honey), melted coconut oil (or butter), and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Fold in the grated zucchini.
Pour the batter into the prepared loaf pan.
Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Notes
Ensure you squeeze out as much moisture as possible from the grated zucchini. For a richer flavor, you can add 1/2 cup of chopped nuts (like walnuts or pecans) or sugar-free chocolate chips to the batter. Store cooled bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 15
- Cook Time: 55
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American