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Zucchini Walnut Chip Bread
This paleo friendly bread has been on repeat in my house (you can easily make it vegan by switching out the egg if you prefer)
Ingredients
Units Scale
- 1 1/2 cups almond flour (you can also do a combo of almond/coconut flour)
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp Ceylon cinnamon
- 1 tsp vanilla
- 1 cup grated fresh zucchini, squeezed of excess water then measured to 1 cup
- 3 eggs (lightly beaten)
- 1 large ripe banana, mashed
- 1 Tbsp melted coconut oil
Add-in’s:
- 1/4 cup lightly toasted walnut pieces
- 1/4 cup chocolate chips (I love HU Kitchen Keto chips)
Instructions
- Preheat oven to 350 degrees and partially line a loaf pan with baking paper.
- Whisk together all ingredients until well combined.
- Pour batter into paper lined loaf pan.
- Bake for about 35-40 minutes until top is browned and center of the bread is set.
- Remove from oven and let cool in the pan for about 5 mins.
- Carefully run a quick butter knife around pan to make sure bread isn’t sticking then remove bread from loaf pan by pulling on the sides of the parchment paper and place back on the wire rack to cool for a few more minutes before slicing.
