Juicy Zucchini Bread with Almonds

Wash the zucchini and grate finely. Place the grated zucchini in a clean kitchen towel and squeeze out as much water as possible. Grind the almonds into fine flour in a blender and mix with the zucchini in a bowl.

Add the 3 eggs, coconut oil, baking powder, the pressed garlic clove, herbs de Provence, and salt. Mix everything well into a rather liquid dough.

Line a loaf pan with baking paper and pour in the dough. Sprinkle with almond flakes as desired. Bake in a preheated oven at 180 °C (top/bottom heat) for about 45 minutes until the bread is golden brown. Let it cool completely before slicing.