Almond Zucchini Bread2012-08-15
- Servings : 2 mini loaves
- Prep Time : 0m
- Cook Time : 2m
- Ready In : 0m
- 1 1/2 cups almond flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup grated zucchini, water squeezed out
- 3 eggs
- 3 tablespoons maple syrup
- 1 banana mashed
- 1 tablespoon coconut oil melted
Preheat oven to 350 degrees and grease two mini bread loaf pans.
Combine dry ingredients in a small bowl and set aside.
Combine wet ingredients besides zucchini in a stand mixer and beat on medium for about 2 minutes. Alternatively, combine in a large bowl and whisk together vigorously.
Add zucchini and mix until combined. Pour dry ingredients into wet and mix until incorporated.
Pour batter into loaf pans. Bake for 32-35 minutes until a toothpick comes out clean.
Remove from oven and let cool for 5 minutes. Transfer bread out of loaf pan and cool on wire rack.
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