Paleo Zucchini Bread with Almond Flour (No Banana)
Serves 8
20 mins prep
60 mins cook
80 mins total
Paleo Zucchini Bread with almond flour that is also gluten free, dairy-free, and with a minor adjustment keto friendly as well. It is a deliciously moist and flavorful quick bread recipe that is topped with chocolate chips.
0 servings
Dry Ingredients:
Wet Ingredients:
Optional Add Ins:
Preheat oven to 350 degrees F. Grease and line a 8X4 or 9X5 loaf pan with parchment paper.
Shred zucchini using the large section of a box grater. Place it in the middle of a kitchen cloth, collect it from the edges, and squeeze as much liquid as possible. Set it aside.
Whisk together the almond flour, baking soda, salt, and ground cinnamon in a bowl.
Whisk together eggs, oil, coconut sugar, and vanilla extract in a separate bowl.
Pour the wet ingredients into the dry ones and mix until combined.
Fold in the shredded zucchini and walnuts.
Transfer the batter into the loaf pan.
Sprinkle it with chocolate chips, if using.
Bake 55-60 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and let it cool for 5 minutes on the counter. Remove the zucchini loaf from the pan and let it cool completely on a wire rack or on the counter.
Slice and serve.
