Red Meat Allergy Friendly Paleo Almond Flour Zucchini Bread

Total time1 hr 30 min

Prep time15 min

Cook time55 min

Red Meat Allergy Friendly Paleo Almond Flour Zucchini Bread

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Ingredients

10 servings

For the batter

2 cups (200g) 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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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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Red Meat Allergy Friendly Paleo Almond Flour Zucchini Bread

Red Meat Allergy Friendly Paleo Almond Flour Zucchini Bread | Fig App