Pain paléo à la courgette et à la farine d’amande (sans banane)

Ingrédients

• 1 1/2 cups shredded zucchini ((255gr) ~ 2 medium zucchini)
• 2 cups almond flour (240 gr)
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 2 large eggs (at room temperature)
• 1/4 cup grapeseed or coconut oil (melted and cooled)
• 1/2 cup coconut sugar ((66gr) )
• 1 teaspoon vanilla extract
• 1/2 cup walnuts (chopped)
• 1/4 cup semi-sweet chocolate chips (as a garnish)

Préparation

1. 1

   Preheat oven to 350 degrees F. Grease and line a 8X4 or 9X5 loaf pan with parchment paper.

2. 2

   Shred zucchini using the large section of a box grater. Place it in the middle of a kitchen cloth, collect it from the edges, and squeeze as much liquid as possible. Set it aside.

3. 3

   Whisk together the almond flour, baking soda, salt, and ground cinnamon in a bowl.

4. 4

   Whisk together eggs, oil, coconut sugar, and vanilla extract in a separate bowl.

5. 5

   Pour the wet ingredients into the dry ones and mix until combined.

6. 6

   Fold in the shredded zucchini and walnuts.

7. 7

   Transfer the batter into the loaf pan.

8. 8

   Sprinkle it with chocolate chips, if using.

9. 9

   Bake 55-60 minutes or until a toothpick inserted in the center comes out clean.

10. 10

    Remove from the oven and let it cool for 5 minutes on the counter. Remove the zucchini loaf from the pan and let it cool completely on a wire rack or on the counter.

11. 11

    Slice and serve.