Zucchini Almond Flour Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is a nutritious high protein moist loaf of zucchini bread. Ingredients:
2 cups ground almonds |
1/2 teaspoon sea salt |
1/2 teaspoon baking soda |
1/4 cup butter |
1 cup shredded zucchini |
3 medium eggs |
2/3 cup walnuts, chopped |
Directions:
1. Butter two Mini Loaf Pans (5 3/4 x 3 )
2. Dust with almond flour (do not omit this step, I had to pry the loaves from the pans)
3. Preheat the oven to 350°F.
4. Mix the almond flour, salt and baking soda together in one bowl.
5. Mix the eggs, zucchini and walnuts in another bowl.
6. Cut the butter into the dry ingredients using a Pastry Blender.
7. Once you have cut the butter into the dry ingredients, quickly mix the wet ingredients.
8. Spoon into the mini loaf pans being sure to level the mixture evenly.
9. Place in the oven to bake for 30-40 minutes.
10. Loaves are done when a knife placed in the center comes out clean.
11. *Baking soda is not on the full GAPS approved list but I think the recipe can still pass for being GAPS friendly.
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