Ingredients
Dry Ingredients
- 2 cups almond flour
- 0.5 teaspoon Kosher salt
- 0.5 teaspoon Ground Cinnamon (optional, for sweet bread)
- 0.5 cup sugar-free granulated sweetener (optional, for sweet bread)
- 1 teaspoon Baking soda
Wet Ingredients
- 2 large Eggs (lightly beaten)
- 0.25 cup Melted butter
Main Ingredients
- 1.5 cups Grated Zucchini (with peel, liquid squeezed out)
- 0.5 cup walnuts (optional)
- 0.5 cup sugar-free chocolate chips (optional)
- 1 cup blueberries (optional)
Method
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan or prepare a 12-cup muffin tin.
- In a large mixing bowl, whisk together almond flour, salt, baking soda, and, if making a sweet bread, add cinnamon and sugar-free sweetener.
- Grate the zucchini, place it in a clean kitchen towel, and squeeze out as much excess liquid as possible. Discard the liquid.
Mixing
- Add the squeezed zucchini, beaten eggs, and melted butter to the dry ingredients. Stir gently until just combined.
- Optionally, fold in walnuts, sugar-free chocolate chips, or blueberries into the batter.
Baking
- Pour the batter into the greased loaf pan. Bake for 45-60 minutes or until a toothpick comes out clean.
- For muffins, divide batter among muffin cups and bake for 18-20 minutes or until a toothpick comes out clean.
Cooling & Serving
- Let the zucchini bread or muffins cool completely before slicing and serving.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 8gProtein: 5gFat: 12gSaturated Fat: 5gSodium: 150mgFiber: 3gSugar: 1g
Notes
Store in an airtight container at room temperature for up to three days, or refrigerate for up to a week. Freeze for up to three months.
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