Description
This Moist Zucchini and Almond Loaf is a delightful and healthy treat that combines the lightness of zucchini with the richness of almond meal. Perfect for breakfast, snacks, or dessert, this loaf is both nourishing and flavorful with a hint of cinnamon and vanilla. A great way to sneak in some veggies!
Ingredients
Scale
- 1 ½ cups shredded zucchini
- 1 cup all-purpose flour
- ½ cup almond meal
- ½ cup sugar
- ¼ cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Mix Wet Ingredients: In a bowl, mix together the shredded zucchini, sugar, oil, eggs, and vanilla extract.
- Mix Dry Ingredients: In a separate bowl, combine the flour, almond meal, baking powder, baking soda, salt, and cinnamon.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Bake the Loaf: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve.
Notes
- If you prefer a sweeter loaf, you can add a bit more sugar or substitute with honey or maple syrup.
- For an extra flavor boost, add a handful of chopped walnuts or raisins to the batter.
- The zucchini adds moisture, so be sure to squeeze out excess water if your zucchini is too watery.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: zucchini loaf, almond meal, healthy loaf, cinnamon zucchini bread, veggie loaf, moist loaf, easy zucchini bread