Divide the batter between the 2 prepared pans, spreading evenly. I made some keto icing in addition, but it was delicious on it’s own too. EatingWell may receive compensation for some links to products and services on this website. The dry ingredients: In a large mixing bowl, whisk together 1 cup of all-purpose flour (142 grams), 1 cup of whole wheat flour (156 grams), 1 teaspoon of baking powder, 1 teaspoon baking … Good recipe. Pour the batter into a … Shred zucchini using the large section of a box grater. The batter will be very thick. Your email address will not be published. Bake on the middle rack for 45-50 minutes, or until loaf is golden brown and fully set. To begin, preheat the oven to 350°F and grease an 8X4″ loaf pan with cooking spray. Decrease the amount of almond flour to 1 3/4 cups and add 1/4 cup coconut flour, oat flour, or gluten free flour. I've been making zucchini bread for 30 years. Plus, all you need to make this gluten-free zucchini bread recipe are a few simple ingredients: Almond flour – or almond meal, both work in this recipe. Chopped walnuts, almonds, or pecans – 1/2 cup, Butterscotch chips – 1 cup (read label to make sure they are gluten free). Ingredients for Healthy Zucchini Bread: You can see all of the ingredients of this lighter zucchini bread below in step 2. Recipe Notes. Loaded with freshly grated zucchini, honey, cinnamon and sprinkled with sugar – it’s going to be pretty hard to stop at just one slice. In a small bowl, whisk together the eggs, honey, oil and vanilla extract. In a large bowl whisk together almond flour, cinnamon, baking powder, baking soda, and salt. Be sure to leave the optional Turbinado sugar off, too. How to Make Zucchini Bread with Almond Flour. Each loaf is packed with a cup of grated zucchini, and I use part almond flour in the batter, which adds protein … This keto zucchini bread recipe is gluten-free, sugar free, surprisingly easy to make… and it tastes just like those moist breads from a coffee shop. You will find more detailed nutrition information in the recipe card below. Greek yogurt zucchini bread is a lighter alternative to classic zucchini bread, thanks to a handful of wholesome ingredients that pack a flavorful punch.Made with agave, coconut oil, Greek yogurt, and fresh zucchini, this will be your new favorite summertime snack. Almond flour gives this tender gluten-free zucchini bread a boost of protein. Cool for about an hour before slicing. Divide the batter evenly into each greased or paper-lined muffin tin and bake for 25-30 minutes at 350°F. Learn how to ace hot chocolate charcuterie boards! This is the first thing I've ever made with almond flour. I tried this reciepe last week, and the result was a beautiful moist zucchini bread. https://www.yummly.com/recipes/zucchini-bread-with-almond-flour Keto Zucchini Bread with Almond Flour | Healthy Recipes Blog Almond flour zucchini bread is a simple quick bread recipe that's perfect for breakfast or snack time! Almond flour doesn't have a "doughy" texture and contains a lot more moisture. Be sure to use a super-fine grind flour … Add the almond flour, cocoa, baking soda, and salt to a food processor and pulse to blend the ingredients. Add the remaining ingredients and blend well. Give this delicious, gluten free almond flour zucchini bread a try! Offers may be subject to change without notice. The batter will be very thick. Stir into the wet ingredients. Pour the batter into your baking pan, and bake for about 45 to 50 minutes, or until a toothpick inserted in the center of the bread comes out clean. How To Make Almond Flour Zucchini Bread recipe. Yes. Line a small loaf pan (8.5 X 4.5 inches) with parchment paper strips, leaving … https://againstallgrain.com/2012/04/24/almond-flour-zucchini-bread I’m so glad this bread was such a hit for you! Plus there is moisture added from the zucchini. The crust of the bread should be firm, dry, have a nice golden brown appearance, and the middle should be set. Swiss and salami have had their day. This zucchini bread is perfect for a healthy breakfast, snack and kids lunchboxes. In a medium mixing bowl, whisk together the 1:1 flour, xanthan gum (if using), almond flour, cinnamon, allspice, baking powder, baking soda, and salt. I do not have gluten sensitivity but I can definitely tell wheat is more heavy on my stomach. You can’t taste the zucchini … Wondering what to do with all of that zucchini from the garden? Add the coconut oil, maple flavored syrup, vanilla extract, and eggs and mix until combined and no lumps remain. Here’s what you’ll need to make almond flour zucchini bread. One single standard loaf pan - 350F for 45 min. 2 fat, 1/2 other carbohydrate, 1/2 medium-fat protein. Family loved it. To make this we used: oat flour, cinnamon, ground ginger, nutmeg, baking powder, baking soda, salt, olive oil, egg, vanilla extract, honey almond milk and zucchini. Pour the wet ingredients into the dry and stir until the batter is well mixed. I used applesauce instead of brown sugar and stevia sweetened chocolate to make it sugar free. Stir in wet ingredients into dry and then gently stir in zucchini. I haven't tested it, but let me know if you do. Second batch is on it’s way today , Hi Renata! 1 ½ cups shredded zucchini (from 1 medium), © 2020 EatingWell.com is part of the Allrecipes Food Group. Almond Flour Zucchini Bread Moist, dense and lightly sweet, no one will guess this quick bread is packed with zucchini and also completely gluten free. Thanks for sharing! Whisk eggs, brown sugar, oil and vanilla together in a medium bowl. In a small bowl whisk together eggs, honey, oil, and vanilla extract. This gluten-free zucchini bread uses almond flour and coconut flour in place of regular flour. Preheat oven to 350°F. To make ahead: Store the loaves, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. Preheat oven to 325°F. To make nut free: Sub almond milk with a nut free milk and skip the nuts in the recipe… Almond flour – Use blanched almond flour, which is more finely ground. In a large bowl, stir together the flour, sugar or erythritol, baking powder, baking soda, salt, … Add wet ingredients except zucchini and whisk until thoroughly combined. this link is to an external site that may or may not meet accessibility guidelines. Almond flour is one of the most commonly used flours in gluten-free and paleo baking. I used olive oil instead of canola. With Zucchini being one of the veggies that are so low in carbs and all of the other ingredients like almond flour, eggs, swerve, and nuts also being so low in carbs. Combine the almond flour, salt, baking soda, and spices and blend well. To the mixing bowl with the coconut … It doesn’t have a “doughy” texture and contains a lot more moisture. Every August I get asked if I have any zucchini recipes and what to do with all the zucchini. Preheat oven to 350 degrees and line a loaf pan with parchment paper. Cool in the pan for about 10 minutes, then turn out onto a wire rack to cool before slicing, about 1 hour. This post contains affiliate links. For a low carb zucchini bread, you may want to try a sugar free sweetener. If you want to make it extra special, add some dark chocolate chips to the mix. Almond flour is not only loaded with nutrients, but also has a wonderful rich flavor that enhances dishes. Pour the batter into the prepared loaf pan sprinkle turbinado sugar over the top, if so desired. They held together very well for almond flour and were super moist. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Gluten free zucchini bread with almond flour naturally has fewer carbs than if you were to use regular flour, but the honey does add carbohydrates. www.eatingwell.com/recipe/266226/almond-flour-zucchini-bread Grease a 8X4" loaf pan with cooking spray. Place grated zucchini in a clean dish towel and wring out any excess moisture. It’s naturally gluten free, high in fat and low in carbs, making it a great protein rich, Keto-friendly alternative to regular flour. See the recipe card below for exact quantities and detailed instructions. It is filling because almond flour is made with almonds, which are high in healthy fats and protein. Make sure you wring out the zucchini water (which I've never done before). Add some lemon zest! Stir in chocolate chips, if using. Whisk almond flour, coconut flour, baking powder, cinnamon and salt together in a large bowl. To make this recipe even healthier, you can replace the oil with an additional 1/2 cup of grated zucchini, 2 tablespoons of unsweetened applesauce, or a mashed banana. Whisk together dry ingredients in a large bowl. What I love about baking with almond flour is how light and yet full I feel after eating almond flour goods. Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. In a large bowl whisk together almond flour, cinnamon, baking powder, baking soda, and salt. https://www.tasteofhome.com/recipes/zucchini-pineapple-bread Add the batter to the loaf pan and bake for 35 minutes. Almond flour is made from ground almonds, which means it has all of the same health benefits you get from eating raw almonds. Bake until the loaves are golden brown on top and a toothpick inserted in the center comes out clean, 30 to 45 minutes. Add zucchini and stir until combined. To make this bread into muffins, see my note below the recipe. Switch to a big … The ingredients and the amounts will remain the same. Plus there is added moisture from the zucchini. Last year, I posted these zucchini pumpkin muffins and today I bring you a zucchini bread recipe made with almond flour and a bit of coconut flour … Honey – You many use also substitute maple syrup or brown sugar. How do I know when gluten free zucchini bread is done? I also made them as muffins (it made 9 muffins- took about 25 min in 375 degree oven). Wholesome Ingredients: whole grain and nutty goodness support a wholesome loaf. Celebrate summer with this low carb almond flour zucchini bread – it’s one of my absolute favorite ways to use zucchini! This was SO delicious- and best of all- no mixer required! Tell wheat is more heavy on my stomach and were super moist,. Evaporated and your bread is loaded with nutrients, but let me know if you do sweetened. 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