Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- Shred the zucchini using a box grater. Squeeze out as much moisture as possible using a clean dish towel.
- In a large bowl, whisk together eggs, oil, maple syrup, and vanilla extract.
- Add almond flour, tapioca flour (if using), baking soda, cinnamon, and salt to the bowl. Stir well until combined.
- Gently fold in the shredded zucchini until evenly distributed. Do not overmix.
Baking
- Pour the batter into a greased loaf pan.
- Bake for about 50 minutes or until a toothpick inserted in the center comes out mostly clean.
- Allow to cool for at least 10 minutes before removing from the pan.
Notes
This bread keeps well in an airtight container and tastes even better the next day. For longer storage, slice and freeze individual pieces.