Almond Zucchini Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup almond flour1/2 cup coconut flour1/2 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon salt1/2 teaspoon cinnamon1/4 teaspoon nutmeg1 1/2 cup shredded zucchini (squeezed and drained, must have all water squeezed out)1/2 cup brown sugar1/8 cup stevia 1/4 cup coconut oil, melted 1/2 cup plain non fat Greek yogurt 1 egg1 teaspoon vanilla extract1 cup shredded un-sweetened coconut
Preheat oven to 350 degrees F. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
In another bowl, combine shredded zucchini, brown sugar, stevia, coconut oil, yogurt, egg, and vanilla extract. Combine wet ingredients and dry ingredients and stire until mostened. Stir in shredded coconut.
Pour batter into little oiled/greased pan. Bake for about an hour, or until a toothpick inserted into the center comes out clean. Let zucchini bread cool in pan for 10 minutes. Carefully remove the bread from the pan and cool before slicing.
Serving Size: 12 slices
In another bowl, combine shredded zucchini, brown sugar, stevia, coconut oil, yogurt, egg, and vanilla extract. Combine wet ingredients and dry ingredients and stire until mostened. Stir in shredded coconut.
Pour batter into little oiled/greased pan. Bake for about an hour, or until a toothpick inserted into the center comes out clean. Let zucchini bread cool in pan for 10 minutes. Carefully remove the bread from the pan and cool before slicing.
Serving Size: 12 slices
Nutritional Info Amount Per Serving
- Calories: 183.1
- Total Fat: 9.5 g
- Cholesterol: 15.4 mg
- Sodium: 231.1 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 4.3 g
- Protein: 4.1 g
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