Good recipe. Place it in the middle of a kitchen cloth, … Divide the batter between the 2 prepared pans, spreading evenly. Using almond flour to create a delicate crumb, this is a delicious way to use up some zucchini and celebrate summer. 1-1/2t Vietnamese cinnamon (it's strong stuff) 1/2t ground whole cloves (coffee grinder). It was a recipe my young boys could help with. Add the wet ingredients to the dry ingredients and whisk until well combined. Add the dry ingredients and mix until fully combined. I also made them as muffins (it made 9 muffins- took about 25 min in 375 degree oven). Instead of coconut flour I used 1/4c King Arthur unbleached all-purpose (I'm not looking to completely eliminate gluten). King Arthur Gluten-Free All-Purpose Flour, 1/2 cup (106g) brown sugar, firmly packed. 170 calories; protein 4.6g 9% DV; carbohydrates 12.8g 4% DV; dietary fiber 2.3g 9% DV; sugars 9g; fat 12.1g 19% DV; saturated fat 1.5g 8% DV; cholesterol 46.5mg 16% DV; vitamin a iu 100.8IU 2% DV; vitamin c 2.9mg 5% DV; folate 9.8mcg 3% DV; calcium 70.6mg 7% DV; iron 1.1mg 6% DV; magnesium 38.1mg 14% DV; potassium 61.5mg 2% DV; sodium 137.7mg 6% DV; thiaminmg 1% DV; added sugar 8g. EatingWell may receive compensation for some links to products and services on this website. Instructions Preheat your oven to 350°F (180°C, or gas mark 4). Place shredded zucchini in a clean kitchen towel and wring out any excess moisture. Preheat oven to 350 degrees and line a loaf pan with an If You Care Baking Sheet (helps prevent bread from sticking!!) If you want to make it extra special, add some dark chocolate chips to the mix. Thanks Eating Well! They held together very well for almond flour and were super moist. Add the almond flour, cocoa, baking soda, and salt to a food processor and pulse to blend the ingredients. Bake until the loaves are golden brown on top and a toothpick inserted in the center comes out clean, 30 to 45 minutes. While nothing is risk free, some activities are safer than others when it comes to COVID-19. Set them aside. This was SO delicious- and best of all- no mixer required! Set it aside. Almond flour gives this tender gluten-free zucchini bread a boost of protein. Use of this site constitutes acceptance of our, 4 Mistakes That Ruin Stuffing (and How to Fix Them), Nutrition This recipe is a keeper. I've been making zucchini bread for 30 years. Family loved it. Using almond flour to create a delicate crumb, this is a delicious way to use up some zucchini and celebrate summer. I used olive oil instead of canola. Make sure you wring out the zucchini water (which I've never done before). This is the first thing I've ever made with almond flour. You'll end up with about 1 1/2 cups of zucchini. and I cut the sugar by about a third so I used a scant half cup. Feel free to add up to 2 cups of add-ins, such as chocolate chips, dried fruit, or nuts. Preheat the oven to 350°F with its rack in the center. 2 fat, 1/2 other carbohydrate, 1/2 medium-fat protein. Simply increase the bake time by 10 to 15 minutes. One single standard loaf pan - 350F for 45 min. … Offers may be subject to change without notice. Facebook Instagram Pinterest Twitter YouTube LinkedIn. Whisk together the flours, baking powder, baking soda, salt, xanthan gum, and cinnamon. In a large bowl beat together the eggs, oil, sugars, and vanilla. Here are the changes I made: subbed olive oil for canola (I am thinking about trying melted ghee next time!) Everything you need for a delicious feast. Squeezing excess moisture from the zucchini prevents the bread from becoming too soggy. Keto Zucchini Bread with Almond Flour | Healthy Recipes Blog King Arthur Baking Company, Inc. All rights reserved. Grease a 9" x 5" loaf pan. Cool in the pan for about 10 minutes, then turn out onto a wire rack to cool before slicing, about 1 hour. Moist, dense and lightly sweet, no one will guess this quick bread is packed with zucchini and also completely gluten free. I used applesauce instead of brown sugar and stevia sweetened chocolate to make it sugar free. Stir in chocolate chips, if using. Preheat oven to 350 degrees F. Line the bottoms and sides of two 6-by-3-inch mini loaf pans with parchment paper. Wring the towel until no more water comes out. and grease a little coconut oil on top In a large bowl whisk together banana, zucchini and eggs until smooth Mix in almond flour… Homemade stuffing is ridiculously easy to make, but there are a few things you can do that would ruin a perfectly good stuffing. this link is to an external site that may or may not meet accessibility guidelines. No chocolate chips. Ingredients 3 large eggs large eggs ½ cup light brown sugar ¼ cup canola oil 1 teaspoon vanilla extract 1 ½ cups shredded zucchini (from 1 medium) 1 ¼ cups almond flour ¼ cup coconut flour … Info. All Right Reserved. Stir in the zucchini. Rub oil on the bottom and sides a bread loaf pan, and then lightly dust it with almond flour. Whisk eggs, brown sugar, oil and vanilla together in a medium bowl. Shred zucchini using the large section of a box grater. Copyright © 2020 Press the water from the zucchini by placing the grated zucchini into a dishtowel. To make ahead: Store the loaves, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. Whisk almond flour, coconut flour, baking powder, cinnamon and salt together in a large bowl. Pour the batter into the prepared pan and bake the bread for 60 to 65 minutes, until it's started to brown and a cake tester inserted into the center comes out clean. 1 ½ cups shredded zucchini (from 1 medium), © 2020 is part of the Allrecipes Food Group. 1 1/2 cups almond flour (or a combination of almond and cashew flour) Remove the bread from the oven, and let it cool completely on a rack. Stir into the wet ingredients. Almond Flour Zucchini Bread Moist, dense and lightly sweet, no one will guess this quick bread is packed with zucchini and also completely gluten free. Store well-wrapped, at room temperature, for several days; freeze for longer storage. Next, place the grated zucchini in a clean dish towel and wring out any of the excess moisture.