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Almond Flour Zucchini Bread

Almond Flour Zucchini Bread Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 cups blanched almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 3 large eggs
  • 1/3 cup melted coconut oil
  • 1/2 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded zucchini

Method
 

  1. Whisk almond flour, baking soda, salt, and cinnamon in a medium bowl. Set aside.
  2. In a large bowl, whisk eggs, coconut oil, coconut sugar, and vanilla until smooth.
  3. Add dry ingredients to wet and stir until just combined. Fold in the lightly squeezed shredded zucchini until evenly distributed.
  4. Transfer batter to a parchment-lined 9x5-inch loaf pan. Bake in a preheated 350°F (175°C) oven for 50 to 55 minutes, until a toothpick comes out with moist crumbs. Tent with foil if browning too fast.
  5. Cool in the pan 10 minutes, then transfer to a rack to cool completely before slicing. Slice and serve.

Notes

For the cleanest slices, refrigerate the loaf overnight before cutting. The bread tastes even better the next day as the flavors meld.