Description
Enjoy moist and delicious Almond Flour Zucchini Bread. This recipe is gluten-free and perfect for a healthy snack or breakfast.
Ingredients
Scale
- 3 cups almond flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup coconut oil, melted
- 1/2 cup honey
- 2 eggs
- 1 tsp vanilla extract
- 2 cups shredded zucchini, excess moisture squeezed out
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large bowl, whisk together almond flour, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, combine melted coconut oil, honey, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the shredded zucchini and walnuts (if using).
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Squeeze excess moisture from zucchini to prevent soggy bread.
- Store leftover bread in an airtight container at room temperature or in the refrigerator.
- For a sweeter bread, increase the amount of honey.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg