Healthy Ingredient Recipes Healthy Vegetable Recipes Healthy Squash Recipes Healthy Zucchini Recipes Almond-Flour Zucchini Bread 5.0 (3) 3 Reviews Almond flour gives this tender gluten-free zucchini bread a boost of protein. Squeezing excess moisture from the zucchini prevents the bread from becoming too soggy. If you want to make it extra special, add some dark chocolate chips to the mix. By Hilary Meyer Hilary Meyer Instagram Hilary Meyer is a freelance recipe developer, tester and content creator. She has a bachelor's degree in anthropology from the University of Colorado at Boulder and a Culinary Arts degree from the New England Culinary Institute. Hilary started working in the EatingWell test kitchen in 2006 before becoming an editor. She left for New York City in 2014, but eventually returned home to Vermont where she belongs. EatingWell's Editorial Guidelines Updated on March 5, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Additional Time: 1 hrs 55 mins Total Time: 2 hrs 15 mins Servings: 12 Yield: 2 mini loaves Nutrition Profile: Heart Healthy Low-Calorie Low Carbohydrate Dairy-Free Diabetes Appropriate Gluten-Free Vegetarian Low Sodium Soy-Free Jump to Nutrition Facts Ingredients 3 large eggs ½ cup light brown sugar ¼ cup canola oil 1 teaspoon vanilla extract 1 ½ cups shredded zucchini (from 1 medium) 1 ¼ cups almond flour ¼ cup coconut flour 1 ½ teaspoons baking powder 1 teaspoon ground cinnamon ¼ teaspoon salt ½ cup dark chocolate chips (Optional) Directions Preheat oven to 350 degrees F. Line the bottoms and sides of two 6-by-3-inch mini loaf pans with parchment paper. Whisk eggs, brown sugar, oil and vanilla together in a medium bowl. Place shredded zucchini in a clean kitchen towel and wring out any excess moisture. Stir into the wet ingredients. Whisk almond flour, coconut flour, baking powder, cinnamon and salt together in a large bowl. Add the wet ingredients to the dry ingredients and whisk until well combined. Stir in chocolate chips, if using. Divide the batter between the 2 prepared pans, spreading evenly. Bake until the loaves are golden brown on top and a toothpick inserted in the center comes out clean, 30 to 45 minutes. Cool in the pan for about 10 minutes, then turn out onto a wire rack to cool before slicing, about 1 hour. Tips To make ahead: Store the loaves, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. Rate it Print Nutrition Facts (per serving) 170 Calories 12g Fat 13g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 170 % Daily Value * Total Carbohydrate 13g 5% Dietary Fiber 2g 8% Total Sugars 9g Added Sugars 8g 16% Protein 5g 9% Total Fat 12g 16% Saturated Fat 2g 8% Cholesterol 47mg 16% Vitamin A 101IU 2% Vitamin C 3mg 3% Folate 10mcg 2% Sodium 138mg 6% Calcium 71mg 5% Iron 1mg 6% Magnesium 38mg 9% Potassium 62mg 1% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved