Almond Flour Zucchini Bread Recipes

Steps:

• 1. Preheat the oven to 350 degrees F. Butter and flour a 9 by 5 by 3-inch loaf pan. Trim the ends off the zucchini and grate on the large holes of a box grater. Toss with 2 tablespoons sugar and place in a colander set over a bowl. Let stand 15 minutes.
• 2. Meanwhile, in a food processor, finely grind 1/4 cup almonds and set aside. Roughly chop the remaining 1/4 cup nuts and reserve. In a medium bowl, whisk the ground almonds with 1 cup flour, baking soda, and 1/4 teaspoon fine salt. In another bowl whisk the remaining 2/3 cup sugar with the vegetable oil, eggs, honey, and vanilla until the sugar dissolves. Stir in the flour mixture until just combined.
• 3. Using your hands, firmly squeeze handfuls of the grated zucchini to remove excess water and add the drained zucchini to the batter along with the reserved chopped almonds and lemon zest. Stir a few times to incorporate into the batter and transfer batter to the prepared loaf pan.
• 4. Bake until golden brown and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pan, on a wire rack for 10 minutes. Turn the bread out of the pan and cool completely on the rack. Serve.

Steps:

• Mix all of the dry ingredients (flour, salt, baking soda, cinnamon, nutmeg, chopped almonds) in a bowl, and set aside.
• Preheated oven at 350ºF (175ºC).
• In a new bowl, combine pineapple, eggs, vegetable oil, sugar, brown sugar, zucchini, and vanilla, and mix well.
• Pour the dry ingredients gradually into the wet ingredients bowl, and mix them until smooth.
• Spray your baking pan and pour in the mixture, top with sliced almonds.
• Bake for 60 minutes (times may vary depending on oven), and check for doneness with a toothpick.
• While baking, mix your glaze ingredients together until smooth.
• Let the bread cool down, drizzle with the glaze!
• Enjoy!

Steps:

• Preheat oven to 350.
• Combine the dry ingredients in a small bowl.
• Place the wet ingredients in the bowl of a stand mixer, then beat on medium for 1 to 2 minutes until frothy and fully combined.
• Add the zucchini and beat again just enough to incorporate.
• Slowly add the dry ingredients with the mixer running, until all of the flour mixture has been incorporated.
• Spoon the batter into 2 mini loaf pans. You can also use this batter to make muffins.
• Bake for 30 to 35 minutes until the middle is set and a toothpick comes out clean.