A moist and delicious gluten-free zucchini bread made with almond flour, perfect for a healthy snack or breakfast treat.
2 cups almond flour
1 teaspoon baking soda
1/2 teaspoon baking powder
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 (about 1 medium zucchini)
1/2 cup chopped walnuts (optional)
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the almond flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until well combined.
In a large bowl, beat the eggs. Add the honey, melted coconut oil, and vanilla extract, and mix until smooth.
Fold the dry ingredients into the wet ingredients until just combined.
Gently fold in the grated zucchini and chopped walnuts, if using, 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.
Remove the bread from the oven and let it cool in the pan for 15 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.