Description
This moist zucchini bread is a perfect blend of almond and coconut flour with a hint of sweetness, making it a delicious snack any time of the day.
Ingredients
Scale
- 1 1/4 cups almond flour (blanched almond flour)
- 1/4 cup coconut flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup brown sugar (or coconut sugar)
- 1/4 cup oil (any neutral flavored oil)
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini (about 2 zucchini)
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the oven to 180C/350F. Grease a loaf pan and set aside.
- In a mixing bowl, mix your almond flour, coconut flour, baking powder, and salt, and set aside.
- In a separate bowl, whisk together the eggs, sugar, oil, vanilla extract, and shredded zucchini.
- Slowly add your dry ingredients into the wet ingredients and mix until combined.
- Fold through the chocolate chips.
- Transfer the batter into the greased loaf pan.
- Bake for 45-50 minutes, or until a skewer comes out mostly clean.
- Remove from the oven and let the bread cool completely, before slicing up.
Notes
- For a healthier option, you can substitute coconut sugar with regular sugar.
- Make sure to squeeze out excess moisture from the shredded zucchini for better texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg