What’s not to love about vegetables and fruit in ooey-gooey bread form? This bread is moist (a word I reserve only to describe food texture—anyone else with me on that?) and sweetened with fruit and carob powder. Plus, it contains 5 grams per slice of hormone and gut-loving fiber, which makes it a great addition to your tasty day (not to mention 9 grams of protein, healthy monounsaturated fat, and plenty of vitamins and minerals).
3 cups almond flour
¼ cup carob powder
2 Tbsp cinnamon
½ tsp baking soda
¼ tsp sea salt
2 tsp lemon juice
3 large eggs
1 tsp vanilla or almond extract
1 cup shredded zucchini, liquid squeezed out (I usually use 1 medium zucchini).
1 apple, diced (Use any fruit you like here. We usually make this bread with cherries (~16, pitted and quartered) when they’re in season.)
Optional: top with any of the butters (butter, coconut butter, nut butter), cacao nibs, berries, or whatever your hungry heart desires
Pre-heat oven to 350° and grease a 9x5 loaf pan.
While oven is heating, core and dice the apple (or pit and quarter the cherries) and shred the zucchini, squeezing out any excess liquid. Keep them separate and set both aside for later.
In a mixing bowl, combine dry ingredients (almond flour, carob powder, cinnamon, baking soda, and sea salt). Make a well in the center.
Add wet ingredients (everything else except for the apple or cherries) to the center well of the dry ingredients. Thoroughly combine the ingredients by hand or in a stand mixer. Stir in the diced apple or cherries.
Place batter in greased loaf pan and bake for 45-50 minutes or until done.
Allow to cool for a few hours prior to removing from the loaf pan (or be okay with it slightly falling apart as you let it cool to a safe temperature prior to shoving it into your mouth).
Servings: 10 slices
I’d love to hear from you. Please comment below or send me an email if this zucchini bread recipe sounds tasty and you plan on making it.
If you thought this recipe was delicious or know someone who would enjoy it, please like it and share it with them.
With love, Steph