- Slightly crunchy, super moist paleo zucchini bread.
- Author: Gina Matsoukas
- Recipe type: bread
- Serves: 2 mini loaves
- 1 1/2 cups almond flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup grated zucchini, water squeezed out
- 3 eggs
- 3 tablespoons maple syrup
- 1 banana, mashed
- 1 tablespoon coconut oil, melted
1.Preheat oven to 350 degrees and grease two mini bread loaf pans.
2.Combine dry ingredients in a small bowl and set aside.
3.Combine wet ingredients besides zucchini in a stand mixer and beat on medium for about 2 minutes. Alternatively, combine in a large bowl and whisk together vigorously.
4.Add zucchini and mix until combined.
5.Pour dry ingredients into wet and mix until incorporated.
6.Pour batter into loaf pans.
7.Bake for 32-35 minutes until a toothpick comes out clean.
8.Remove from oven and let cool for 5 minutes.
9.Transfer bread out of loaf pan and cool on wire rack.