Recipe Library
Almond-Flour Zucchini Bread
Almond flour and coconut flour give this zucchini bread a moist crumb that melts on the tongue, while pockets of dark chocolate melt into each bite. Cinnamon and vanilla warm the aroma, making every slice taste rich and tender.
- Total
- 1 hr 5 min
- Prep
- 20 min
- Cook
- 45 min
- Serves
- 2
Nutrition per Serving
- Calories
- 170
- Protein
- 5g
- Carbs
- 13g
- Fat
- 12g
- Fiber
- 2g
- Sugar
- 9g
- Sodium
- 138mg
Ingredients
- 3 large eggs
- 1/2 cup light brown sugar
- 1/4 cup canola oil
- 1 tsp vanilla extract
- 1 1/2 cup shredded zucchini (from 1 medium)
- 1 1/4 cup almond flour
- 1/4 cup coconut flour
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line the bottoms and sides of two 6-by-3-inch mini loaf pans with parchment paper.
- Whisk eggs, brown sugar, oil and vanilla together in a medium bowl. Place shredded zucchini in a clean kitchen towel and wring out any excess moisture. Stir into the wet ingredients. Whisk almond flour, coconut flour, baking powder, cinnamon and salt together in a large bowl. Add the wet ingredients to the dry ingredients and whisk until well combined. Stir in chocolate chips, if using. Divide the batter between the 2 prepared pans, spreading evenly.
- Bake until the loaves are golden brown on top and a toothpick inserted in the center comes out clean, 30 to 45 minutes. Cool in the pan for about 10 minutes, then turn out onto a wire rack to cool before slicing, about 1 hour.