Almond Flour Zucchini Bread

Name: Almond Flour Zucchini Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 10
Ingredients: 1¼ cups almond flour; ¼ cup gluten-free all-purpose flour; 1 tsp baking powder; ½ tsp salt; ½ tsp ground cinnamon; 3 large eggs (room temperature); ¼ cup vegetable oil; ⅔ cup granulated sugar; 1 tsp pure vanilla extract; 1½ cups finely grated zucchini (about 1 medium, excess moisture squeezed out with a clean towel ); ½ cup chocolate chips (optional)

Prep 15 min Cook 1 hr Serves 10 Source

Ingredients

1¼ cups almond flour
¼ cup gluten-free all-purpose flour
1 tsp baking powder
½ tsp salt
½ tsp ground cinnamon
3 large eggs (room temperature)
¼ cup vegetable oil
⅔ cup granulated sugar
1 tsp pure vanilla extract
1½ cups finely grated zucchini (about 1 medium, excess moisture squeezed out with a clean towel )
½ cup chocolate chips (optional)

Steps

1
Preheat oven to 350°F (177°C). Line a 9x5-inch loaf pan with parchment paper and lightly grease the sides.
2
In a medium bowl, whisk together almond flour, gluten-free all-purpose flour, baking powder, salt, and cinnamon. Set aside.
3
In a large bowl, whisk eggs, vegetable oil, sugar, and vanilla until smooth.
4
Add the dry ingredients to the wet and stir until just combined.
5
Fold in the squeezed grated zucchini and chocolate chips. if using.
6
Pour the batter into the prepared loaf pan and smooth the top.
7
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing. Serve and enjoy.