Paleo Zucchini Bread with Almond Flour (No Banana)

Paleo Zucchini Bread with almond flour that is also gluten free, dairy-free, and with a minor adjustment keto friendly as well. It is a deliciously moist and flavorful quick bread recipe that is topped with chocolate chips.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Preheat oven to 350 degrees F. Grease and line a 8X4 or 9X5 loaf pan with parchment paper.
2. 2Shred 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. 3Whisk together the almond flour, baking soda, salt, and ground cinnamon in a bowl.
4. 4Whisk together eggs, oil, coconut sugar, and vanilla extract in a separate bowl.
5. 5Pour the wet ingredients into the dry ones and mix until combined.
6. 6Fold in the shredded zucchini and walnuts.
7. 7Transfer the batter into the loaf pan.
8. 8Sprinkle it with chocolate chips, if using.
9. 9Bake 55-60 minutes or until a toothpick inserted in the center comes out clean.
10. 10Remove 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. 11Slice and serve.