zucchini bread (grain free)

This loaf checks all of the boxes… it’s not too sweet (made with coconut sugar which is a lower glycemic level), has a good amount of protein due to the almond flour and eggs, and is fluffy as a cloud because of the perfect mix of coconut oil and zucchini. If you’d like to make it a tad more decadent, feel free to also add dark chocolate chips or chopped walnuts. I hope you enjoy and be sure to let me know on IG if you try.

Ingredients:

1 1/4 cups almond flour blanched

1/4 cup coconut flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

3 large eggs

1/2 cup coconut sugar

1/4 cup warmed coconut oil

1 teaspoon vanilla extract

1 1/2 cups shredded zucchini about 2 zucchini

1/2 cup dark chocolate chips or walnuts optional

Instructions:

1. Preheat the oven to 180C/350F. Line loaf pan with parchment paper and set aside.

2. In a mixing bowl, mix your dry ingredients and set aside. In a separate bowl, whisk together your eggs, sugar, oil, vanilla extract, and shredded zucchini. Slowly add your dry ingredients into the wet ingredients and mix until combined. Fold through the chocolate chips or chopped walnuts if using.

3.Transfer the batter into the lined loaf pan. Bake for 45-50 minutes, or until a knife comes out clean.

4. Remove from the oven and let the bread cool completely, before slicing up.

Notes:

If you intend to consume the zucchini bread within 2 days, it can be stored at room temperature, in a sealed container. If you'd like it to keep longer, store it in the refrigerator and it will keep fresh for up to 1 week.