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.
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.
Servings
1loaf
Servings
1loaf
Ingredients
  • 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
Instructions
  1. Preheat oven to 180 ̊c and line the bread pan with parchment paper
  2. Place zucchini in a colander and sprinkle with sea salt. Allow to sit for between 15 – 30 minutes, to sweat.
  3. Place zucchini in a cheesecloth and squeeze out as much liquid as possible. It is imperative that the zucchini is a dry as possible, so don’t be shy to get some help if you can’t squeeze hard enough yourself. Then set aside.
  4. Combine all the dry ingredients (Almond flour; baking soda; cinnamon; nutmeg & salt) together in a bowl.
  5. Combine all the wet ingredients in a bowl (eggs & coconut nectar), along with the mashed banana, and mix very well using a whisk. Use a spatula to stir the zucchini into the wet ingredients until just mixed (try not to overmix).
  6. Pour the wet ingredients with the zuchinni into the bowl with the dry ingredients and combine well using a spatula.
  7. Pour bread mixture into the line bread pan and place in the oven to bake for around 45 minutes or until a toothpick inserted in the batter comes out clean.
  8. Serve warm with butter.
Recipe Notes

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!