Almond Flour Zucchini Bread

Make good use of those extra zucchini with this almond flour zucchini bread recipe. It’s light and moist and comes together with basic baking staples!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 196kcal

Author Arman Liew

Ingredients

1 1/4 cups almond flour blanched almond flour
1/4 cup coconut flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1/2 cup brown sugar or coconut sugar
1/4 cup oil any neutral flavored oil
1 teaspoon vanilla extract
1 1/2 cups shredded zucchini about 2 zucchini
1/2 cup chocolate chips optional

Instructions

Preheat the oven to 180C/350F. Grease a loaf pan and set aside.
In a mixing bowl, mix your almond flour, coconut flour, baking powder, and salt, and set aside. In a separate bowl, whisk together the eggs, sugar, oil, vanilla extract, and shredded zucchini. Slowly add your dry ingredients into the wet ingredients and mix until combined. Fold through the chocolate chips.
Transfer the batter into the greased loaf pan. Bake for 45-50 minutes, or until a skewer comes out mostly clean.
Remove from the oven and let the bread cool completely, before slicing up.

Notes

TO STORE: If you intend to consume the zucchini bread within 2 days, it can be stored at room temperature, in a sealed container. If you'd like it to keep longer, store it in the refrigerator and it will keep fresh for up to 1 week.

TO FREEZE: Place slices of the zucchini bread in a ziplock bag or shallow container and store in the freezer for up to 6 months.

Nutrition