Almond Flour Zucchini Bread
I like to experiment on different recipes. I’m trying almond flour, coconut flour and quinoa flours. This is Zucchini season and I have lots. This is the first time I tried almond flour and it was a huge success.
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Ingredients
  1. 1-1/2 cup almond flour
  2. 2 teaspoons cinnamon
  3. 1 teaspoon baking soda
  4. ½ teaspoon salt
  5. ½ teaspoon nutmeg
  6. 3 eggs, beaten
  7. ½ cup of coconut sugar
  8. 1 ripe banana
  9. 1 cup shredded, unpeeled zucchini
Instructions
  1. Preheat oven to 350 degrees Farenheit.
  2. Combine the dry ingredients in a small bowl.
  3. Place the wet ingredients in the bowl of a stand mixer, then beat on medium for 1-2 minutes until frothy and fully combined. Add the zucchini and beat again just enough to incorporate.
  4. Slowly add the dry ingredients with the mixer running, until all of the flour mixture has been incorporated.
  5. Spoon the batter into 2 mini loaf pans. You can also use this batter to make muffins.
  6. Bake for 30-35 minutes until the middle is set and a toothpick comes out clean.
Notes
  1. Yeilds: 2 Mini Loaves
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