Seeds Free Lemon Zucchini Bread with Almond Flour
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Learn more →Ingredients
10 servings
- 2 cups almond flour
- 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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