Mustard Free Paleo Almond Flour Zucchini Bread
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Learn more →Ingredients
10 servings
For the batter
- 2 cups (200g) almond flour
- 2 tbsp coconut flour
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp fine sea salt
- 3 large eggs
- ¼ cup maple syrup
- ¼ cup coconut oil, melted and cooled
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 ½ cups (about 1 medium) zucchini, grated and squeezed dry
- ½ cup walnuts, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with coconut oil and line the bottom and long sides with a strip of parchment paper, leaving an overhang on each side to act as handles.
- 2
Grate 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 comes out. You should have about 1 1/2 cups of tightly packed, dry shreds.
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