Zucchini bread—what a game of balance! It’s like trying to catch a shooting star in a jar.
You’ve got the moisture from those sneaky zucchinis and the nutty embrace of almond flour, all coming together in a symphony of gluten-free goodness. (Remember that summer when zucchinis were everywhere?
) Well, this loaf is your golden ticket to reliving that sun-kissed nostalgia.
Steps
- Preheat your oven to 350°F (175°C) to start preparing for baking.
- In a small bowl, mix together all the dry ingredients: almond flour, cinnamon, baking soda, salt, and nutmeg.
- In the bowl of a stand mixer, combine the wet ingredients: beaten eggs, honey, and a ripe banana. Mix on medium speed for about 1-2 minutes until the mixture becomes frothy and smooth. Stir in the shredded zucchini and mix briefly to combine.
- Gradually add the dry ingredients to the wet mixture, with the mixer on, until the flour mixture is fully incorporated.
- Pour the batter into two mini loaf pans. You also have the option to use this batter for making muffins instead.
- Bake the loaves for 30-35 minutes. Check if they’re done by inserting a toothpick into the center; it should come out clean when they’re ready.
Ingredients
- 1 and 1/2 cups superfine blanched almond flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 3 eggs, lightly beaten
- 1/4 cup honey
- 1 ripe banana
- 1 cup shredded zucchini (unpeeled)
FAQ
- What type of almond flour is recommended for this zucchini bread recipe?
- The recipe suggests using WellBee superfine blanched almond flour, which is noted for its finer texture that contributes to better rising and consistency in baked goods.
- Can I use this recipe to make muffins instead of loaves?
- Yes, the batter can be used to make muffins. Simply adjust the baking time as needed to ensure they are cooked through.
- Is it necessary to peel the zucchini before shredding it for the bread?
- No, you do not need to peel the zucchini. The recipe calls for one cup of shredded, unpeeled zucchini.
- How long should the zucchini bread be baked, and at what temperature?
- The bread should be baked at 350 degrees Fahrenheit for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- What are some serving suggestions for the almond flour zucchini bread?
- The bread can be toasted and enjoyed with jam, enhanced with chocolate chips, or simply eaten as a snack throughout the day.
Tips
- Use a superfine blanched almond flour for the best results, as it will help your bread rise better and avoid a soggy texture.
- Toast the zucchini bread and serve with a spread of your choice, such as jam, or try adding chocolate chips for a sweet variation.
- Ensure the eggs are beaten well and the wet ingredients are fully combined and frothy before adding the zucchini, to help achieve a light texture.
Equipment
- Stand Mixer
- Mini Loaf Pans
