This is a recipe that makes me not miss gluten. I love how the moisture of the zucchini gives this bread a good density without being heavy. I use a loaf pan that is generally 8.5 x 4.5 inches. The cinnamon and walnuts give great flavors and richness.
2 large eggs
½ cup sugar
2 cups almond flour
1 teaspoon kosher salt
1 teaspoon baking soda
½ teaspoon cinnamon
2 cups grated zucchini, squeezed of all excess liquid
1 tablespoons unsalted butter, softened
1 cup walnuts, coarsely chopped
Preheat oven to 350F.
Make the batter: In a large bowl, whisk together the eggs and sugar. Use a sturdy rubber spatula to stir in the almond flour, salt, baking soda and cinnamon. Do not over mix. Stir in the zucchini and walnuts.
Bake: Grease the bottom and sides of the loaf pan liberally with the butter. Pour the batter into the pan and tap a few times so it settles evenly. Place the pan on a baking sheet in the center of the oven and bake, undisturbed, for 35 minutes. Lower the heat to 325F and cook for an additional 10 minutes or until a small knife inserted in the center emerges clean. Cool
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For Alex Guarnaschelli,cooking has never been just about getting dinner on the table. With a legendary cookbook-editor mother (Maria Guarnaschelli) and afood-obsessed father, the….
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