- 1 1/2cup blanched almond flour
- 2teaspoon ground cinnamon
- 1teaspoon ground nutmeg
- 1/4teaspoon sea salt
- 1teaspoon baking powder
- 2tablespoon coconut sugar*
- 3 eggs, beaten
- 1 ripe banana, mashed
- 3tablespoon coconut oil, melted
- 2tablespoon honey
- 1teaspoon vanilla extract
- 1cup zucchini, unpeeled and shredded, divided
- 1/2cup dark chocolate chips, divided
*I like to use coconut sugar as it has less of an impact on blood sugar levels than white or brown sugar, but if you do not have coconut sugar use a total of ¼ cup of honey or use 2 tablespoons of brown or white sugar.
**If you do not have coconut oil, you can substitute grape seed or canola oil. You could probably eliminate the oil all together (the bread will be plenty moist with the banana and zucchini) or add in ½ more of a mashed banana.
My husband and girls are crazy for chocolate chips so I usually add them to most of my sweet quick breads, but for a more traditional zucchini bread, eliminate the chocolate chips and perhaps add a bit more sweetener, either the honey or the coconut sugar (a tablespoon or two) not both.
A ½ cup of walnuts folded into the batter would add a tasty crunch and it’s an easy way to add good omega-3 fats to your diet.
Not a fan of almond flour or just like to use all purpose flour in your baking recipes? Substitute all purpose flour at a 1:1 ratio with the almond flour for similar results.