Zucchini bread

By á-38296

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

Preparation

Step 1

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.