Description

This Gluten-Free Almond Flour Zucchini Bread is a moist, tender treat combining zucchini with almond flour, sweetened naturally with maple syrup and spiced with cinnamon and nutmeg.

Ingredients

Scale

3 cups Super-Fine Almond Flour
1.5 cups Fresh Zucchini (grated and squeezed)
3 Large Eggs
1/2 cup Pure Maple Syrup
1/4 cup Avocado Oil
1 tablespoon Vanilla Extract
1 tsp Cinnamo
1 tsp Nutmeg
1 teaspoon Baking Soda
1/2 teaspoon Sea Salt

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Instructions

Preheat your oven to 350°F (175°C) and line a standard loaf pan with parchment paper
Grate the zucchini, then squeeze out as much moisture as possible
In a large bowl, whisk the eggs, maple syrup, avocado oil, and vanilla extract until smooth
In another bowl, combine the almond flour, baking soda, cinnamon, nutmeg, and sea salt
Fold the dry ingredients into the wet ingredients, then add the zucchini
Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes
Let the bread cool for 10 minutes in the pan before transferring it to a wire rack

Notes

Use super-fine almond flour for the best texture.

Squeeze the zucchini well to avoid sogginess.

Tent with foil if the top browns too quickly.

Prep Time: 20 mins
Cook Time: 60 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 245 kcal
Sugar: 9g
Sodium: 115mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 4g
Protein: 8g
Cholesterol: 0mg