Ingredients
Scale
- 2 cups almond flour
- 2 medium zucchinis, grated and excess moisture squeezed out
- 3 large eggs
- 1/4 cup maple syrup or honey
- 1/4 cup melted coconut oil
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and prepare a loaf pan with grease or parchment paper.
- In a large mixing bowl, combine almond flour, baking soda, cinnamon, nutmeg, and salt; whisk until mixed.
- In another bowl, whisk together eggs, maple syrup, melted coconut oil, and vanilla extract. Combine wet and dry ingredients.
- Gently fold in the grated zucchini until well-distributed.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Squeeze out all excess moisture from zucchini for the best texture.
- Mix ingredients just until combined to avoid tough bread.
- Use a toothpick to check for doneness.
- Allow bread to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breads
- Method: Baking
- Cuisine: Paleo
- Diet: Gluten-free
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 150 Kcal
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg