Juicy Zucchini-Almond Bread | Low Carb & Gluten-Free

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

Add the 3 eggs, coconut oil (if solid, briefly warm it), baking powder, a pressed garlic clove, herbs de Provence, and salt. Mix everything into a smooth, rather liquid dough.

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