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10Ingredients
75Minutes
230Calories
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Ingredients
US|METRIC
10 SERVINGS
- 2 cups blanched almond flour
- 1/2 tsp. sea salt
- 1/2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground ginger
- 1/4 cup olive oil (or melted ghee, unsalted butter, or coconut oil)
- 1/2 cup honey (or maple syrup)
- 2 large eggs
- 1 1/2 cups zucchini (grated, with green peel; not packed; if wet, dry off with a paper or cloth towel)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories230Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol40mg13% |
Sodium200mg8% |
Potassium75mg2% |
Protein6g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate19g6% |
Dietary Fiber2g8% |
Sugars15g |
Vitamin A2% |
Vitamin C6% |
Calcium6% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Andrea 3 years ago
I'm always in the market for gluten free baking & this zucchini bread recipe is perfect. I added a teaspoon of vanilla, 1/4 teaspoon cloves, toasted walnuts & some raisins to the batter. To keep it lighter, I used olive oil in place of butter & used maple syrup for sweetener. I baked it for about 50 minutes & let the loaf sit in the pan for about 20 minutes before removing it (using parchment paper). (I also highly recommend sqeezing the excess moisture from the zucchini as the batter is very moist.) My husband loves zucchini bread; he had no idea this recipe was gluten free. Will definitely make this again.