Paleo Zucchini Bread with Almond Flour (No Banana)
Paleo Zucchini Bread with almond flour that is also gluten free, dairy-free, and with a minor adjustment keto friendly as well. It is a deliciously moist and flavorful quick bread recipe that is topped with chocolate chips.
1 ½cupsshredded zucchini(255gr) ~ 2 medium zucchini
Dry Ingredients:
2cupsalmond flour240 gr
1/2teaspoonbaking soda
½teaspoonkosher salt
½teaspoonground cinnamon
Wet Ingredients:
2large eggsat room temperature
¼cupgrapeseed or coconut oilmelted and cooled
½cupcoconut sugar(66gr)
1teaspoonvanilla extract
Optional Add Ins:
½cupwalnutschopped
¼cupsemi-sweet chocolate chipsas a garnish
Instructions
Preheat oven to 350 degrees F. Grease and line a 8X4 or 9X5 loaf pan with parchment paper.
Shred zucchini using the large section of a box grater. Place it in the middle of a kitchen cloth, collect it from the edges, and squeeze as much liquid as possible. Set it aside.
Whisk together the almond flour, baking soda, salt, and ground cinnamon in a bowl.
Whisk together eggs, oil, coconut sugar, and vanilla extract in a separate bowl.
Pour the wet ingredients into the dry ones and mix until combined.
Fold in the shredded zucchini and walnuts.
Transfer the batter into the loaf pan.
Sprinkle it with chocolate chips, if using.
Bake 55-60 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and let it cool for 5 minutes on the counter. Remove the zucchini loaf from the pan and let it cool completely on a wire rack or on the counter.
Slice and serve.
Video
Notes
To turn this into Paleo Zucchini Muffins: Scoop the batter into a 12-cup muffin tin lined with parchment paper cupcake liners. Bake in a preheated 350 degree oven for 30-35 minutes, or until the center springs back to the touch.
Best way to store: Once cooled completely, this low carb zucchini bread can be stored wrapped in parchment paper or in an airtight container on the kitchen counter for up to 2 days or in the fridge for up to 5 days.
Best way to freeze: Let it cool completely. Wrap each piece individually with pre-cut parchment paper, then tightly in plastic wrap. Label, date and freeze up to 3 months.