Zucchini bread

Zucchini bread
Zucchini bread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Slightly crunchy, super moist paleo zucchini bread.

  • Author: Gina Matsoukas

  • Recipe type: bread

  • Serves: 2 mini loaves

  • Ingredients

  • 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

Directions

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.

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