Almond Flour Zucchini Bread
One of the first things people are likely to start missing when they start a low carb diet, is bread. I always recommend that people set themselves up for success by baking up some delicious alternatives to wheat based breads, and keep them ready for when they need them. With this simple and delicious almond flour zucchini bread recipe, you can definately still have toast with your eggs in the morning.
- 2cups blanched almond flour
- 2tsp cinnamon
- 1tsp baking soda(Bicarb)
- ½tsp salt
- ½tsp nutmeg
- 3 eggs(beaten)
- 3Tbsp Coconut Nectar or Xylitol Yyrup
- 1 Ripe banana(mashed)
- 3cups Zucchini(shredded / grated)
- 1tsp sea salt for the zucchini
This freezes beautifully. Before freezing, cut into slices, and use parchment paper between each slice, so they are easy to defrost or toast from frozen individually.
This can also be baked as muffins, although baking time would then need to be adjusted. I’m also pretty sure you could try baking this in a round cake tin to make it a cake, and top with butter cream frosting. I haven’t yet done this myself, but if you do, let me know how it turned out!