Almond flour gives this tender gluten-free zucchini bread a boost of protein.
Squeezing excess moisture from the zucchini prevents the bread from becoming too soggy.
If you want to make it extra special, add some dark chocolate chips to the mix.
Whisk eggs, brown sugar, oil and vanilla together in a medium bowl.
Place shredded zucchini in a clean kitchen towel and wring out any excess moisture.
Stir into the wet ingredients.
Whisk almond flour, coconut flour, baking powder, cinnamon and salt together in a large bowl.
Add the wet ingredients to the dry ingredients and whisk until well combined.
Stir in chocolate chips, if using.
Divide the batter between the 2 prepared pans, spreading evenly.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
