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Juicy Zucchini Bread with Almonds
(0)
60 min
Under an hour
Knuspr-Küche
Dieses saftige Zucchinibrot ist die perfekte Low-Carb-Alternative zu herkömmlichem Brot. Dank gemahlener Mandeln und frischer Zucchini ist es besonders ballaststoffreich, glutenfrei und bleibt lange frisch. Ein herzhafter Genuss, der ideal zum Frühstück oder als Snack zwischendurch passt.
Ingredients
Preparation method
Ingredients overview
- 300 g Zucchini
- 200 g blanched almonds
- 3 eggs
- 3 tsp coconut oil
- ½ packet baking powder
- 1 garlic clove
- 1 tsp Herbs de Provence
- 2 pinches salt
- 1 handful almond flakes
- 1 piece baking paper
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.
Chef's tip
The bread tastes especially good toasted with some cream cheese or avocado.
Nutritional values
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