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Gluten Free Zucchini Bread Almond Flour: Unveil the Secret!

gluten free zucchini bread almond flour
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A delicious and moist gluten-free zucchini bread made with almond flour, perfect for breakfast or a snack.

Ingredients

Scale
  • 2 cups almond flour
  • 1 cup grated zucchini
  • 3 large eggs
  • 1/4 cup honey or maple syrup
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix the almond flour, baking soda, baking powder, salt, and cinnamon.
  3. In another bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract.
  4. Add the grated zucchini to the wet ingredients and mix well.
  5. Combine the wet and dry ingredients until just mixed.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
  8. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • Make sure to squeeze out excess moisture from the zucchini before adding it to the batter.
  • This bread can be stored in an airtight container for up to a week.
  • For added flavor, consider adding nuts or chocolate chips.

Nutrition

Find it online: https://bibodo.com/gluten-free-zucchini-bread-almond-flour-recipe/