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almond flour zucchini bread

Almond Flour Zucchini Bread

Casey
This Almond Flour Zucchini Bread is a great way to use the zucchini that is shriveling in your fridge or to sneak extra veg into your day...or both! 
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Healthy Treats
Servings 1 loaf

Ingredients
  

  • 1 medium zucchini
  • 2 eggs
  • ¼ cup coconut oil melted
  • ¼ cup almond butter
  • ¼ cup maple syrup
  • 2 cups almond flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • ¼ cup chocolate chips optional

Instructions
 

  • Preheat the oven to 350° and prepare a loaf pan with oil and/or parchment paper.
  • Shred the zucchini and squeeze out excess water with a paper towel or tea cloth. Leave on a dry towel to continue draining moisture.
  • In a large mixing bowl, whisk together eggs, oil, almond butter, and maple syrup.
  • Add almond flour, baking soda, and salt to the bowl and combine.
  • Fold in the shredded zucchini and optional chocolate chips.
  • Pour batter into prepared pan and bake for about 40 minutes.
  • Remove from the oven and let cool on a baking sheet for 10 minutes before enjoying.
Keyword almond flour, paleo, zucchini
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