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Juicy Zucchini-Almond Bread | Low Carb & Gluten-Free
(0)
60 min
Under an hour
Knuspr-Küche
Dieses saftige Zucchinibrot ist die perfekte Low-Carb-Alternative zu herkömmlichem Gebäck. Dank gemahlener Mandeln ist es von Natur aus glutenfrei und erhält eine wunderbar nussige Note. Die Kombination aus frischer Zucchini, aromatischem Knoblauch und provenzalischen Kräutern macht es zu einem herzhaften Genuss, der sowohl pur als auch mit einem leckeren Aufstrich überzeugt. Ein gesundes Highlight, das in weniger als einer Stunde auf dem Tisch steht!
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 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.
Chef's tip
The bread tastes especially good toasted with some cream cheese or avocado.
Make sure to really squeeze the zucchini very well so that the bread doesn't become too moist.
Nutritional values
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