Place shredded zucchini in a clean kitchen towel and wring out any excess moisture. Honey Chipotle Shrimp with Cilantro Lime Rice, Apple Cider Peanut Butter Whiskey Cocktail, Instant Pot Stuffed Peppers {with turkey and quinoa}, Chicken Fajita Casserole with Quinoa {GF}, 6 Ways Baked Oatmeal Cups { Freezer Friendly + Eggless}. I finally decided it was time to add it to the blog. Don’t forget that almond flour contains a lot of fat. Here’s an overview of what you’ll need: Fresh zucchini: You can leave them unpeeled. Mix to combine. https://www.inspiredtaste.net/27610/easy-zucchini-bread-recipe-with-almonds The dark peel adds a pretty color to the slices and it’s delicate enough that it doesn’t interfere with the bread’s texture. You can keep them in the fridge for up to 4 days. You should have about 2 cups of grated zucchini. https://www.mealswithmaggie.com/almond-flour-zucchini-bread It is calculated using the SparkPeople.com recipe calculator and the carb count excludes sugar alcohols. Using the parchment paper overhang as handles, carefully remove the bread from the pan and transfer it to a wire rack. And when I made this bread for the first time, I had three slices. After slicing the bread, if the slices are very moist, place them on the cooling rack for 10 more minutes. I typically publish a new recipe once or twice per week. Line a small loaf pan (8.5 X 4.5 inches) with parchment so that there’s an overhang, as shown in the video below. Recipes developed by Vered DeLeeuw, CNC Nutritionally reviewed by Rachel Benight MS, RD, CPT. It's delicious, easy to make, and very filling! Cool the bread on the cooling rack about 1 hour before slicing. Freeze it: If you shred the zucchini and don't want to use all of it, I always press the water out of it using a dishrag and then freeze it in a ziplock bag. Scroll down to the recipe card for the detailed instructions. I love the texture, moisture and slight taste zucchini adds to baked goods. Almond flour is one of the most commonly used flours in gluten-free and paleo baking. Vanilla extract: Try to use pure vanilla extract, not the artificial stuff. This keto zucchini bread is wonderfully moist. It’s a truly easy recipe. I don’t think they are needed. I like to grate it very finely, by hand, using a box grater. . If using flax eggs- make sure to prep first and place in a separate bowl to 'gel' while other ingredients are combined. Whisk together the eggs, sweetener, and vanilla. A zucchini bread that you don’t feel guilty about and actually enjoy the taste. No need for fancy blenders or mixers. Note: This post first appeared August 3, 2012; the recipe has been edited slightly to include some additional notes, a quick video on how to make this paleo almond zucchini bread along with updated photography. See the video below – when you squeeze the water out of the zucchini, a lot of liquid comes out! Wonderfully moist and fragrant, this keto zucchini bread is the perfect breakfast. Option to mix in chocolate chips and walnuts. Pour batter into previously prepared loaf pan and bake for 50 minutes or until the toothpick inserted in the middle comes out clean. It’s important to use a small loaf pan (8.5 X 4.5 inches) to make this recipe. However, if you wish, you can add 2 tablespoons of a neutral oil (such as avocado oil) or melted and cooled unsalted butter when you whisk the eggs. https://againstallgrain.com/2012/04/24/almond-flour-zucchini-bread If you layer them, separate the layers with wax paper. It … Kosher salt: If using fine salt, reduce the amount you use. Lightly spray the lined pan with oil. Mix in shredded zucchini (be sure to squeeze excess water out of zucchini prior to adding). You simply mix everything in one bowl. Plus one bowl recipes make a lot less dishes to clean later on. https://www.kingarthurbaking.com/recipes/almond-flour-zucchini-bread-recipe I then store the slices in the fridge, in an airtight container, on paper towels to absorb extra moisture. A stale spice can easily ruin a dish. It’s wonderful all by itself. Or speed things up by placing the bread, still on the cooling rack, in the fridge for 30 minutes. Grate the unpeeled zucchinis (I grate them by hand). Please read the disclaimers in our. Eggs: I use large eggs in almost all my recipes. Your email address will not be published. Add all wet ingredients to a smaller bowl (minus zucchini). I typically add 2 tablespoons. I also like it with sweet butter. Smooth the top out with a spatula. Some people like to grate it coarser. Whisk almond flour, coconut flour, baking powder, cinnamon and salt … There’s a big difference. It probably has the closest texture to regular flour. Log in, Roasted Red Potato Salad with Light Ranch Dressing ». Put them all together and you get a very delicious and moist keto zucchini bread for only 3.4 NET Carbs per slice! Please verify that a recipe fits your needs before using it. This gluten-free zucchini bread uses almond flour and coconut flour in place of regular flour. Most of our recipes are low-carb (or keto) and gluten-free, but some are not. Pour batter into greased baking pan and bake for 45-50 minutes. Add one tablespoon at a time until the batter is thick but easy to mix. Line a small loaf pan (8.5 X 4.5 inches) with parchment so that there’s … If the mixture is very dry and difficult to mix, add a bit of water – one or two tablespoons. You can use 1/2 cup of any granulated sweetener. Filed Under: Breakfast Recipes Last updated on July 23, 2020, The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. Want the new recipes in your inbox? I don’t know about you but I like to keep it simple when it comes to making almond flour zucchini bread. I do this using an old dish towel over the sink. Stir into the wet ingredients. Place the grated zucchinis in a clean kitchen towel and squeeze out as much water as you can. In a large bowl, mix together almond flour, coconut flour, baking soda, baking powder, cinnamon and salt. All you need is one bowl and a fork. * Percent Daily Values are based on a 2000 calorie diet. Keep in mind that because almond flour does not contain gluten, it will typically cause your baked goods to come out flatter and more dense than baked goods that contain wheat flours. I use blanched and finely ground flour in this recipe. Combine the wet to dry and stir in zucchini and chocolate chunks. grated zucchini – can’t have zucchini bread without zucchini! Remove bread from the oven and transfer to a cooling rack to cool off for 10 minutes. This gluten-free zucchini bread uses almond flour and coconut flour in place of regular flour. Shred it: If I have massive amount of zucchini I will shred it in my food processor and either use it in fritters, bread or muffins. Nutrition info is approximate and may contain errors, so you should independently verify it. Preheat your oven to 350°F. And that my friends is what this almond flour zucchini bread is all about. Recommended and linked products are not guaranteed to be gluten-free. Or speed things up by placing it in the fridge, on the cooling rack, for 30 minutes.
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