Description
Make this moist almond flour zucchini bread with your summer zucchini bounty. Perfect for breakfast, an afternoon snack, or dessert, this healthy zucchini bread is a great way to add more vegetables into your day! Naturally gluten-free, dairy-free, and low carb too.
Ingredients
- 3 eggs
- 1/4 cup dairy-free butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup erythritol
- 1 cup grated zucchini, drained well
- 3 cups blanched almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat & Line: Preheat oven to 350F (175C). Line a 9 x 4 inch metal loaf pan with parchment paper.
- Grate & Drain Zucchini: Use a grater to grate the zucchini, and the squeeze out as much excess moisture as possible from the zucchini.
- Mix Wet Ingredients: In a bowl, whisk together the eggs, melted butter, vanilla extract and erythritol until well combined.
- Add Zucchini: Add the grated and well-drained zucchini, mixing well until zucchini is evenly distributed.
- Add Dry Ingredients: Add the blanched almond flour, baking powder, ground cinnamon and salt. Mix until the batter is smooth and fully incorporated.
- Transfer to Loaf Pan: Pour the batter into the loaf pan lined with parchment paper.
- Bake Until Golden: Bake in the preheated oven for 50 minutes. If the top of the almond flour zucchini loaf starts to brown too much, tent the loaf pan with aluminum foil for the last 10 to 15 minutes.
- Let Cool Before Slicing: Remove from the oven and allow the bread to cool for at least 10 minutes before removing from the pan. This is important as the almond flour zucchini bread may break easily when still warm.
Notes
Eggs: The eggs are necessary to bind the ingredients together and give the batter lift, so make sure to add them in.
Butter: I used dairy-free butter to keep the recipe dairy-free. You may also use melted coconut oil if you prefer. If you are not lactose-intolerant, go ahead and use regular butter instead.
Vanilla Extract: I like adding vanilla extract for extra flavor, but if you are not a fan of vanilla you can either leave it out completely or substitute it with almond extract for extra almond flavor.
Erythritol: I used erythritol for a low-carb option. However, you may also substitute it for 1/3 cup sugar instead.
Zucchini: Since this is a recipe for zucchini bread, grated zucchini is a key ingredient. Make sure to squeeze out as much moisture from the zucchini as possible so it doesn’t dilute the batter.
Almond Flour: For the best tender texture, make sure to use blanched almond flour (blanched almonds without the almond skins that have been processed into a fine flour), as opposed to almond meal (whole almonds ground into a meal).
Baking Powder: Baking powder is the only leavening agent used here, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Ground Cinnamon: I like adding a touch of ground cinnamon for flavor, as it complements the zucchini bread very well.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Bread, Breakfast, Snack
- Method: Baking
- Cuisine: American
