Paleo Zucchini Bread with Almond Flour Recipe | Gluten Free

almond flour

🥗Healthier: ground flaxseed

💰Cheaper: oat flour

Ground flaxseed is lower in carbs and high in fiber.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup provides a similar sweetness with a different flavor.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and more affordable.

coconut oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and widely available.

Preheat the oven to 350°F (175°C).

Generously grease an 8 by 4 inch loaf pan with coconut oil and line it with parchment paper.

Cut the ends off a large zucchini and grate it using a box grater.

Transfer the grated zucchini onto a clean kitchen towel, gather it from the sides, and squeeze out as much liquid as possible.

Measure out 1.5 cups (about 255 grams) of the squeezed zucchini and set it aside.

In a large bowl, add 2 cups of almond flour, 1 teaspoon of baking soda, 0.5 teaspoon of kosher salt, and 0.5 teaspoon of ground cinnamon. Whisk together.

In a medium bowl, whisk together 2 large eggs, 0.5 cup of coconut sugar, 0.25 cup of melted coconut oil, and 1 teaspoon of vanilla extract until thoroughly mixed.

Pour the wet ingredients into the dry ingredients and whisk until well combined.

Fold in the grated zucchini into the batter until combined; the batter will be thick, which is normal.

If preferred, fold in 0.5 cup of walnuts.

Transfer the batter into the prepared loaf pan and even out the top using a spoon or an offset spatula.

Top the batter with chocolate chips if desired.

Bake in the preheated oven for 55 to 60 minutes.

Let the bread cool on the counter for 5 minutes before removing it from the pan onto a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens