Description
This zucchini bread is the perfect recipe to use up your summer squash! This healthy zucchini bread is so easy to make!
Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 min
Yeild: 1 Loaf
Seriving Size: 1 Slice
Ingredients
1. 1 cup shredded zucchini, liquid squeezed out
2. 1 ripe banana
3. 3 eggs
4. 1/4 cup natural almond butter
5. 3 tablespoons agave nectar (honey or maple syrup works)
6. 2 cups blanched almond flour
7. 3 teaspoon baking powder
8. 1/2 teaspoon sea salt
9. 1 cup chocolate chips
Instructions
1. Preheat oven to 350F.
2. Grate the zucchini and place it in the center of a cheese cloth or clean, thin dish towel in a strainer in a sink.
3. In a large bowl, mash the ripe banana.
4. Add the eggs, almond butter, and coconut nectar.
5. Whisk the wet ingredients together.
6. Gather the corners of the cheese cloth and squeeze out the excess moisture over the sink.
7. Once you’ve squeezed as much liquid as you can, transfer it to the bowl and whisk it in with the wet ingredients.
8. Add the almond flour, baking powder, and sea salt. Whisk again until combined.
9. Finally, fold in the chocolate chips.
10. Line a loaf pan with parchment paper.
11 .Transfer the batter to the loaf pan and bake for 35 minutes until the top is golden brown, rises, and a toothpick comes out clean.
12. Drag a butter knife around any edges not covered by parchment paper.
13. Pull the ends of the parchment paper to remove the bread from the pan.
14. Transfer to a cooling rack. Allow to cool for 10 minutes before slicing.
Storage Tips
Let the bread cool completely, then store it in a paper towel-lined airtight storage container. Keep at room temperature for up to 1 week.
Source
Sample Imagery
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