Almond Zucchini Bread

Almond Zucchini Bread
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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Almond Zucchini Bread calories by ingredient
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Introduction

Baking bread doesn't have to hard, it can be fun and nutritional! This is a family favorite recipe that I have added a few tricks to. Great for the fall season. Baking bread doesn't have to hard, it can be fun and nutritional! This is a family favorite recipe that I have added a few tricks to. Great for the fall season.
Number of Servings: 12

Ingredients

    1 cup almond flour
    1/2 cup coconut flour
    1/2 teaspoon baking soda
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    1/2 teaspoon cinnamon
    1/4 teaspoon nutmeg
    1 1/2 cup shredded zucchini (squeezed and drained, must have all water squeezed out)
    1/2 cup brown sugar
    1/8 cup stevia
    1/4 cup coconut oil, melted
    1/2 cup plain non fat Greek yogurt
    1 egg
    1 teaspoon vanilla extract
    1 cup shredded un-sweetened coconut

Tips

Use stevia or splenda brown sugar for less sugar, and to cut down the total amount of calories per serving.


Directions

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

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