Almond Flour Zucchini Bread
This Almond Flour Zucchini Bread ranks high on the list of the things I love to bake!
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Ingredients
1½ cup fine blanched almond flour
2 tsp cinnamon
1 tsp baking soda
½ tsp salt
½ tsp nutmeg
3 eggs, beaten
¼ cup honey
1 ripe banana
1 cup shredded, unpeeled zucchini
150 grams fine blanched almond flour
2 tsp (10 ml) cinnamon
1 tsp (5 ml) baking soda
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) nutmeg
3 eggs, beaten
85 grams honey
1 ripe banana
124 grams shredded, unpeeled zucchini
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Instructions
- Preheat oven to 350°F (180°C)
- Combine the dry ingredients in a small bowl.
- Place the wet ingredients in the bowl of a stand mixer, then beat on medium for 1-2 minutes until frothy and fully combined.
- Add the zucchini and beat again just enough to incorporate.
- Slowly add the dry ingredients with the mixer running, until all the flour mixture has been incorporated.
- Spoon the batter into 2 mini loaf pans. You can also use this batter to make muffins.
- Bake for 30-35 minutes until the middle is set, and a toothpick comes out clean.
Nutritional Info
Storage
Notes
I use a superfine blanched almond flour. You may not think the type of almond flour you use matters, but your bread will rise better and you will no longer have slightly soggy muffins. The consistency is the closest to white flour grain-free can get!
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