Description
This delicious Zucchini Almond Bread is moist and flavorful, perfect for breakfast or a snack!
Ingredients
Scale
- 1 1/2 cups grated zucchini (moisture squeezed out)
- 1 cup almond flour
- 3/4 cup gluten-free oat flour
- 2 large eggs (room temperature)
- 1/2 cup coconut sugar
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat the oven to 350°F (175°C) and line a loaf pan with parchment or lightly grease it.
- Grate zucchini, measure 1 1/2 cups, and squeeze out the excess moisture.
- In a large bowl, whisk together almond flour, oat flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, whisk the eggs, coconut sugar, melted coconut oil, and vanilla extract until smooth.
- Combine wet and dry ingredients, stirring until just mixed.
- Fold in the grated zucchini gently.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50–60 minutes until a toothpick inserted comes out clean.
- Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- This bread can be stored in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 6g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg