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Ingredients
Scale
- 2 cups almond flour (240g)
- 1/3 cup sugar or granulated sugar free sweetener (70g)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup shredded zucchini (105g)
- 1/2 cup yogurt or coconut cream (120g)
- 3 eggs or flax eggs
- 1/2 tsp pure vanilla extract (omit if using vanilla yogurt)
- 1/2 tsp ground cinnamon (optional)
- 1/2 cup chocolate chips (optional)
- 1/4 cup diced walnuts (optional)
Instructions
- Preheat the oven to 325° Fahrenheit (162° Celsius) and grease a 9×5 inch loaf pan.
- In a large bowl, mix almond flour, sweetener, baking powder, salt, optional cinnamon, walnuts, and chocolate chips until combined.
- Add the shredded zucchini, yogurt, eggs (or flax eggs), and vanilla. Stir until well mixed.
- Spread the batter evenly in the prepared baking pan. Optionally, sprinkle more chocolate chips on top.
- Bake for 45 minutes or until a toothpick inserted into the center comes out mostly clean.
- Let the bread cool completely, then slice and enjoy it hot or cold.
- Store leftovers loosely covered on the counter overnight. Refrigerate or freeze remaining slices for optimal freshness after a day.
Notes
For a nut-free version, substitute almond flour with oat flour or a gluten-free blend.
You can adjust sweetness by adding more or less sweetener based on your preference.
This zucchini bread pairs nicely with a bit of butter or cream cheese spread.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 4g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg