Pain aux courgettes et à la farine d’amande (sans gluten, sans produits laitiers)

Ingrédients

• 3 eggs
• 1/4 cup dairy-free butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup erythritol
• 1 cup grated zucchini, drained well
• 3 cups blanched almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt

Préparation

1. 1

   Preheat & Line: Preheat oven to 350F (175C). Line a 9 x 4 inch metal loaf pan with parchment paper.

2. 2

   Grate & Drain Zucchini: Use a grater to grate the zucchini, and the squeeze out as much excess moisture as possible from the zucchini.

3. 3

   Mix Wet Ingredients: In a bowl, whisk together the eggs, melted butter, vanilla extract and erythritol until well combined.

4. 4

   Add Zucchini: Add the grated and well-drained zucchini, mixing well until zucchini is evenly distributed.

5. 5

   Add Dry Ingredients: Add the blanched almond flour, baking powder, ground cinnamon and salt. Mix until the batter is smooth and fully incorporated.

6. 6

   Transfer to Loaf Pan: Pour the batter into the loaf pan lined with parchment paper.

7. 7

   Bake Until Golden: Bake in the preheated oven for 50 minutes. If the top of the almond flour zucchini loaf starts to brown too much, tent the loaf pan with aluminum foil for the last 10 to 15 minutes.

8. 8

   Let Cool Before Slicing: Remove from the oven and allow the bread to cool for at least 10 minutes before removing from the pan. This is important as the almond flour zucchini bread may break easily when still warm.