Yum, yum! Everyone loves this zucchini bread recipe made with almond flour for a healthy fat base. I admit I ramp up the cinnamon in it because…well…that’s what I do. Instead of “flouring” the pans to help avoid sticking, I use nonstick spray and a light dusting of Splenda which adds an extra touch of sweetness.
Zucchini Bread http://www.foodandwine.com/recipes/zucchini-bread
Preheat oven to 375°. (For muffins, use 425 degrees for 12-15 min.) Spray 2 mini loaf pans and coat them with Splenda. In a large bowl, whisk almond flour, cinnamon, salt, baking soda and baking powder. In a medium bowl, whisk oil, egg, Splenda and vanilla. Add shredded zucchini. Stir batter into dry ingredients. Pour zucchini bread batter into the prepared loaf pans and bake for ~50 min, or until a toothpick inserted into center comes out clean. Let zucchini bread cool in the pan for 5 min, then turn them out onto a wire rack to cool completely. Can be frozen for up to 2 months or refrigerated for up to 5 days. Do NOT keep on the countertop. Makes 4 fat servings.
A serving of this bread is the perfect complement to coffee in the morning or as an afternoon snack. With protein-packed almond flour and veggie goodness from the zucchini, this can stand alone as a pick 2 snack; however, feel free to add a protein serving to it for those snacks or protein/fat meals.
Quick tip: Shred up extra zucchini - you’ll need it for next week’s recipe!!!
Feast on zucchini, feast on the goodness of almond flour, and as always…FEAST ON!!!
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