Almond Flour Zucchini Bread

Ingredients

• 1 cup (4 1/4 oz.) all-purpose flour
• 1/2 cup (2 3/4 oz.) semolina flour
• 1/2 cup (1 3/4 oz.) almond flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon table salt
• 3 large eggs
• 3/4 cups granulated sugar
• 1/2 cup vegetable oil, avocado oil or light olive oil
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1 tablespoon fresh lemon juice
• 2 cups grated unpeeled zucchini *

Instructions

1. 1

   Heat oven to 350°F. Coat a 9- x 5-inch loaf pan with baking spray.

2. 2

   Whisk together flours, baking soda, baking powder, and salt in a medium bowl just until combined.

3. 3

   Place eggs in a large bowl; lightly whisk. Add sugar, oil, vanilla, and lemon juice and zest; whisk until smooth.

4. 4

   Stir in grated zucchini.

5. 5

   Add flour mixture to egg mixture, stirring just until dry ingredients are moistened. Do not overmix.

6. 6

   Bake for 55 to 60 minutes or until a wooden pick inserted in center comes out clean.

7. 7

   Cool bread in pan on a wire rack 15 minutes. Run a knife around the edges of pan to loosen bread. Remove bread from pan, and cool completely on rack.