Zucchini Coconut Almond Bread
This bread is incredibly delicious, and is a snap to pull together whenever the craving strikes!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 40 minutes
- Yield: 10 slices 1x
Ingredients
3 large eggs
1/2 cup honey
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon kosher salt
3 cups almond flour
1 cup shredded zucchini, drained well
1/2 cup unsweetened coconut flakes
Instructions
Preheat oven to 350 degrees. Line a 9×5 loaf pan with parchment. Spray with cooking spray.
In a large mixing bowl, combine eggs, honey, baking powder, baking soda, vanilla, cinnamon, nutmeg, and kosher salt together.
Add in almond flour, zucchini, and coconut flakes.
Stir well.
Spoon mixture into prepared pan, and level with an offset spatula.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in pan for 10 minutes on a cooling rack.
Remove bread and parchment from pan, and remove parchment.
Let bread cool completely on a wire cooling rack.
Store in the refrigerator for up to 5 days, or freeze for up to 3 months.
Nutrition Facts
- Serving Size: 1
- Calories: 285
- Sugar: 19.2g
- Sodium: 7606mg
- Fat: 13.1g
- Saturated Fat: 6g
- Carbohydrates: 40.9g
- Fiber: 12.9g
- Protein: 4.6g
- Cholesterol: 22mg
Find it online: https://thecoconutmama.com/zucchini-coconut-almond-bread/