Almond Flour Zucchini Bread (Shockingly Moist!)
This zucchini bread is the bread of your dreams! It’s loaded with flavor, and will make your tastebuds sing and dance.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours (including cooling time)
- Yield: 12 slices 1x
Ingredients
3 large eggs, room temperature
1/2 cup dark brown sugar
1/4 cup canola oil
1 teaspoon vanilla extract
1 teaspoon almond extract
1 1/2 cups shredded zucchini, well drained and extra moisture removed
1 1/2 cups almond flour, sifted
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon kosher salt
Instructions
Preheat oven to 350 degrees.
Fit an 8 x 4.25 inch bread loaf pan with parchment paper.
In a large bowl whisk together the eggs, brown sugar, oil, zucchini, vanilla extract, and almond extract.
In a separate bowl, stir together almond flour, baking powder, cinnamon, nutmeg, and salt.
Pour the wet ingredients into the dry ingredients. Stir well combined.
Pour the mixture into the prepared pan.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out cleanly.
Let cool in the pan for 15 minutes.
Remove the parchment, and place bread on a rack to cool.
Let cool completely before slicing.
Store covered in the refrigerator for up to 1 week.
Nutrition Facts
- Serving Size: 1
- Calories: 171
- Sugar: 6.3g
- Sodium: 77mg
- Fat: 12.5g
- Saturated Fat: 1.3g
- Carbohydrates: 10.1g
- Fiber: 1.8g
- Protein: 4.8g
- Cholesterol: 47mg