You will have a hard time convincing your friends that this zucchini loaf isn't DRIPPING in butter...I'm serious. There is no butter in these...or oil...none...yet that's all you taste...it's amazing. Jay was a HUGE fan of this loaf...as were the boys. Super moist from the almond flour, and just amazing. No better way to use up all the zucchini that's growing these days!
Photo look a little blurry? I had a husband and two boys drooling over that last chunk while I quickly took a photo! Most good things don't last long enough in this kitchen to get a good photo!!
Enjoy!
Almond Flour Zucchini Loaf
original recipe found here
1 1/2 cups almond flour
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
3 eggs
1/4 cup honey, maple syrup...or sweetener of choice
1 ripe banana
1 cup shredded zucchini
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
3 eggs
1/4 cup honey, maple syrup...or sweetener of choice
1 ripe banana
1 cup shredded zucchini
Preheat oven to 350 degrees.
Combine the dry ingredients in a small bowl.
Place the wet ingredients in the bowl
of a stand mixer, then beat on medium for 1-2 minutes until frothy and
fully combined. Add the zucchini and beat again just enough to
incorporate.
Slowly add the dry ingredients with the mixer running, until all combined.
Spoon the batter into 2 mini loaf pans, or one large loaf pan. A muffin tin would also work!
Bake for 30-35 (longer for a large pan...shorter for muffins) minutes until the middle is set and a toothpick comes out clean.
Enjoy!
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