MY THREE SEASONS
Gluten Free Zucchini Bread
with almond flour
This Gluten Free Almond Flour Zucchini Bread is just as moist and delicious as a traditional loaf. Plus, you can prep this healthy, low carb snack in under 30 minutes!
Grate and squeeze zucchini
Grate zucchini and squeeze out excess liquid.
Mix dry ingredients
In a large bowl, sift together almond flour, coconut flour, baking soda, baking powder, salt, cinnamon and nutmeg. Whisk to thoroughly combine.
Mix wet ingredients
In a separate bowl, beat together eggs and sugar until well mixed. Stream in oil while whisking until fully incorporated. Whisk in zest and vanilla. Stir in the zucchini.
Mix wet and dry
Stir dry ingredients into wet ingredients in 2 to 3 additions. Do not over-mix. Fold in the walnuts and raisins.
Add batter to pan and bake
Spoon batter into the prepared pan and bake for 35-45 minutes or until browned, and a tester inserted into the center comes out clean.
Cool and enjoy
Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slice and serve. Enjoy.
Check out the full recipe and more baking tips!