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Wholesome Gluten-Free Almond Flour Zucchini Bread

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A soft and nutty gluten-free zucchini bread made with almond flour, perfect for beginners and packed with wholesome ingredients. This bread offers a moist crumb with a subtle crunch from chopped almonds and a cozy blend of cinnamon and nutmeg.

Ingredients

Scale
  • 2 ½ cups (240g) almond flour, finely ground, blanched
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg (optional)
  • 3 large eggs, room temperature
  • ⅓ cup (80ml) pure maple syrup
  • ¼ cup (60ml) avocado oil
  • 1 tsp vanilla extract
  • 2 cups packed grated zucchini (about 2 medium zucchinis), moisture squeezed out
  • ½ cup (60g) chopped almonds (optional but recommended)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease or line a 9×5 inch loaf pan with parchment paper.
  2. Wash and shred 2 medium zucchinis using a box grater or food processor. Place shredded zucchini in a clean kitchen towel or paper towels and squeeze out as much moisture as possible to yield about 1 cup drained zucchini.
  3. In a large bowl, whisk together almond flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg if using.
  4. In another bowl, beat the eggs until frothy. Add maple syrup, avocado oil, and vanilla extract, whisking until smooth.
  5. Pour the wet mixture into the dry ingredients and gently fold together with a spatula until just combined. The batter should be thick and slightly sticky.
  6. Fold in the drained zucchini and chopped almonds until evenly distributed.
  7. Spoon the batter into the prepared loaf pan and smooth the top gently.
  8. Bake for 45-50 minutes, starting to check at 40 minutes. The bread is done when a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze out excess moisture from zucchini to prevent sogginess. Use room temperature eggs for better rise. Spoon and level almond flour to avoid dense bread. Fold batter gently to keep bread tender. Tent with foil if top browns too quickly. Cool completely before slicing to prevent crumbling.

Nutrition

Keywords: gluten-free, almond flour, zucchini bread, healthy baking, dairy-free option, nutty bread, easy recipe, beginner-friendly

Find it online: https://vexifood.com/wholesome-gluten-free-almond-flour-zucchini-bread-recipe-easy-and-perfect-for-beginners/