Nutty Zucchini Bread
Moist and flavorful zucchini bread made with almond flour, studded with walnuts, and subtly sweetened with dates. A perfect guilt-free treat for breakfast or snack.
ingredients
- 2 cups shredded zucchini
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3 large eggs
- 1/4 cup ghee, melted
- 1/4 cup unsweetened almond milk
- 1/2 cup pitted dates, soaked in warm water and blended into a paste
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts
steps
- 1.
Preheat the oven to 350°F (175°C). Grease a loaf pan with ghee or coconut oil.
- 2.
Place the shredded zucchini in a clean kitchen towel and squeeze out the excess moisture.
- 3.
In a large bowl, whisk together the almond flour, coconut flour, baking soda, salt, cinnamon, and nutmeg.
- 4.
In a separate bowl, beat the eggs, melted ghee, almond milk, date paste, and vanilla extract until well combined.
- 5.
Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the shredded zucchini and chopped walnuts.
- 6.
Transfer the batter to the greased loaf pan and spread it evenly.
- 7.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- 8.
Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- 9.
Slice and enjoy!
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