Almond-Flour Zucchini Bread

Almond flour gives this tender gluten-free zucchini bread a boost of protein. Squeezing excess moisture from the zucchini prevents the bread from becoming too soggy. If you want to make it extra special, add some dark chocolate chips to the mix.

Course Bread

Keyword Almond Flour, Baking Powder, Brown Sugar, Chocolate Chips, Cinnamon, Egg, Salt, Vanilla Extract, Vegetable Oil, Zucchini

Dietary Need Gluten Free

Cooking Method Oven

Prep Time 20

Additional Time 1 55

Total Time 2 15

Servings

Calories 210kcal

Author EatingWell.com

Equipment

Oven
Loaf Pan 6x3
Medium Mixing Bowl
Parchment Paper Or cooking spray

Ingredients

3 Eggs
½ cup Brown Sugar
¼ cup Vegetable Oil
1 teaspoon Vanilla Extract
1½ cups Zucchini Shredded
1¼ cups Almond Flour
¼ cup Coconut Flour
1½ teaspoon Baking Powder
1 teaspoon Cinnamon
¼ teaspoon Salt
½ cup Chocolate Chips Dark

Instructions

Preheat oven to 350 degrees F. Line the bottoms and sides of two 6-by-3-inch mini loaf pans with parchment paper.
Whisk eggs, brown sugar, oil and vanilla together in a medium bowl. Place shredded zucchini in a clean kitchen towel and wring out any excess moisture. Stir into the wet ingredients. Whisk almond flour, coconut flour, baking powder, cinnamon and salt together in a large bowl. Add the wet ingredients to the dry ingredients and whisk until well combined. Stir in chocolate chips, if using. Divide the batter between the 2 prepared pans, spreading evenly.
Bake until the loaves are golden brown on top and a toothpick inserted in the center comes out clean, 30 to 45 minutes. Cool in the pan for about 10 minutes, then turn out onto a wire rack to cool before slicing, about 1 hour.

Notes

To make ahead: Store the loaves, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month.

Nutrition