A moist and delicious zucchini bread made with almond flour, perfect for a gluten-free and low-carb treat.
2 cups almond flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 large eggs
1/4 cup honey
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1 1/2 cups grated zucchini, squeezed dry
1/2 cup chopped walnuts
Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the almond flour, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, beat the eggs. Add honey, melted coconut oil, and vanilla extract, mixing well.
Add the wet ingredients to the dry ingredients and stir until combined.
Fold in the grated zucchini and chopped walnuts until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.