Zen-Filled Zucchini Bread

This zucchini bread is moist, tender, and full of flavor. It's made with almond flour and coconut flour, which give it a nutty, slightly sweet flavor. The bread is also gluten-free and grain-free, making it a great option for people with food allergies or sensitivities.

Zucchini bread is a classic quick bread that's often made with grated zucchini, flour, sugar, and spices. This recipe is a bit different, as it uses almond flour and coconut flour instead of traditional flour. I developed this recipe because I wanted to create a zucchini bread that was gluten-free and grain-free, but still had the same moist, tender texture and delicious flavor as traditional zucchini bread.

Prep time: 15 | Cook time: 50 | Serves: 12

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups almond flour
• 1 cup coconut flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 large eggs

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. In a large bowl, cream together the butter, almond flour, and coconut flour until light and fluffy.
3. In a separate bowl, whisk together the baking soda, salt, cinnamon, and nutmeg.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Beat in the eggs one at a time.
6. 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.
7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Why It Works

• The combination of almond flour and coconut flour gives the bread a nutty, slightly sweet flavor.
• The flax eggs add moisture and richness to the bread.
• The spices add warmth and depth of flavor to the bread.