Red Meat Allergy Friendly Lemon Zucchini Bread with Almond Flour

Total time1 hr 30 min

Prep time15 min

Cook time55 min

Red Meat Allergy Friendly Lemon Zucchini Bread with Almond Flour

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Ingredients

10 servings

2 cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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¼ cup tapioca starch
1 tsp baking soda
½ tsp baking powder
½ tsp ground cinnamon
¼ tsp fine sea salt
3 large eggs
⅓ cup pure maple syrup
¼ cup coconut oil, melted and cooled
2 tbsp fresh lemon juice
1 tbsp lemon zest (from about 2 lemons)
1 tsp pure vanilla extract
1 ½ cups shredded zucchini (about 1 medium zucchini), excess moisture squeezed out
⅓ cup raw walnuts, roughly chopped (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a thin layer of coconut oil and line the bottom with a strip of parchment paper, leaving an overhang on the two long sides for easy lifting.
2
Shred the zucchini on the large holes of a box grater. Transfer to a clean kitchen towel or several layers of paper towels, wrap tightly, and squeeze firmly over the sink until no more liquid releases — you should have about 1 1/2 cups of tightly packed, dry shreds.

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Red Meat Allergy Friendly Lemon Zucchini Bread with Almond Flour

Red Meat Allergy Friendly Lemon Zucchini Bread with Almond Flour | Fig App