Zucchini Bread

I love zucchini bread and this is a good one. It comes out a little moist, you can add a little extra almond flour or a tbsp of coconut flour or oat fiber to absorb some of it if you would like. The original recipe was for 1 cup of zucchini I added about 2, and they put the walnuts on top and I prefer them inside the bread. Easy to double, because you always need more zucchini bread.

Ingredients:

• 3 large eggs
• ½ cup oil
• 1 teaspoon vanilla 
• 2 ½ cups super fine almond flour
• 1 ½ cups sweetener
• ½ teaspoon salt
• 1 ½ teaspoons baking powder
• ½ teaspoon nutmeg
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• 1-2 cup grated zucchini
• ½ cup chopped walnuts

Directions:

• Preheat oven to 350°F.
• Whisk together the eggs, oil, and vanilla extract. 
• In another bowl, mix together the almond flour, sweetener, salt, baking powder, nutmeg, cinnamon, and ginger.
• Remove extra water in the zucchini by wrapping it in cheesecloth or paper towels and squeezing.
• Mix the zucchini into the eggs.
• Add the dry ingredients a little at a time into the egg mixture using a hand mixer until fully blended. Stir in walnuts
• Lightly spray a 9×5 loaf pan (I used an 8×3 pan, so mine are “taller”), and spoon in the zucchini bread mixture.
• Bake for 60-70 minutes at 350ºF until brown and a toothpick comes out clean.

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