Description
This Moist Zucchini and Almond Loaf is a delicious and moist treat, made with shredded zucchini and almond meal for a delightful texture. The perfect balance of cinnamon and vanilla adds warmth and flavor, making this loaf a great option for breakfast or dessert.
Ingredients
Scale
- 1½ 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 the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mix together the shredded zucchini, sugar, oil, eggs, and vanilla extract.
- In a separate bowl, combine the flour, almond meal, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- 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.
- Allow the loaf to cool before slicing and serving.
Notes
- You can add chopped nuts or chocolate chips to the batter for extra flavor.
- If you prefer a sweeter loaf, increase the sugar by ¼ cup.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes