Paleo Zucchini Bread with Almond Flour (No Banana) | foolproofliving
Paleo Zucchini Bread with Almond Flour (No Banana)
20 mins prepServes 8
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 Preheat oven to 350 degrees F. Grease and line a 8X4 or 9X5 loaf pan with parchment paper.
1 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.
2 Whisk together the almond flour, baking soda, salt, and ground cinnamon in a bowl.
3 Whisk together eggs, oil, coconut sugar, and vanilla extract in a separate bowl.
4 Pour the wet ingredients into the dry ones and mix until combined.
5 Fold in the shredded zucchini and walnuts.
6 Transfer the batter into the loaf pan.
7 Sprinkle it with chocolate chips, if using.
8 Bake 55-60 minutes or until a toothpick inserted in the center comes out clean.
9 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.
10 Slice and serve.
