Description
A moist and tender zucchini bread that is gluten-free and packed with flavor. Perfect for snacks, breakfast, or as a lunchbox addition.
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup sugar or sweetener of choice
- 3 eggs
- 1/4 cup olive oil or melted coconut oil
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, combine the grated zucchini, eggs, olive oil, and vanilla extract. Mix until combined.
- In another bowl, mix the almond flour, coconut flour, sugar, baking soda, baking powder, salt, and cinnamon.
- Combine the wet and dry mixtures, stirring until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Squeeze excess moisture from the grated zucchini to prevent a soggy loaf. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 130
- Sugar: 4g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg