Gluten-Free Zucchini Bread Recipe
Zucchini bread made with eggs, butter, and almond flour for a low-sugar snack with plenty of protein and healthy fats.
Prep Time5 mins
Cook Time55 mins
Total Time1 hr
Servings: 12 slices
Preheat oven to 355°F.
Line a loaf pan with parchment paper.
In a large bowl, beat the eggs with a fork or whisk.
Mix in the melted butter, coconut oil, and grated zucchini.
Add the almond flour and mix until it is a dough-like consistency.
Pour into the prepared loaf pan and bake in the preheated oven for 45-50 minutes or until the edges begin to turn golden brown.
- The best way to grate the zucchini is with a simple box or cheese grater.
- If you are cooking at a high altitude, be sure to add another egg to ensure moist, fluffy bread.
Serving: 1slice | Calories: 155kcal | Carbohydrates: 1.6g | Protein: 4.4g | Fat: 14.8g | Saturated Fat: 8.1g | Cholesterol: 116mg | Sodium: 93mg | Fiber: 0.6g | Sugar: 0.4g