Ingredients
The following ingredients have 4 Servings
- Avocado oil spray (for the pan)
- 3 medium zucchinis ((about 21 oz total weight))
- 3 large eggs
- 1 1/2 teaspoon stevia glycerite ((equals about 1/2 cup sugar))
- 1 teaspoon vanilla extract
- 2 cups blanched finely ground almond flour ((8 oz)*)
- 1 tablespoon ground cinnamon
- 1/4 teaspoon Diamond Crystal kosher salt ((or a pinch of fine salt))
- 1 teaspoon baking soda**
Instruction
- Preheat your oven to 350°F. Line a small loaf pan (8.5 X 4.5 inches) with parchment so that there’s an overhang, as shown in the video below. Lightly spray the lined pan with oil.
- Grate the unpeeled zucchinis (I grate them by hand). You should have about 2 cups of grated zucchini.
- Place the grated zucchinis in a clean kitchen towel and squeeze out as much water as you can. You’ll get quite a lot of water out, as you can see in the video!
- In a medium bowl, whisk together the eggs, stevia, and vanilla extract.
- Using a rubber spatula, mix in the almond flour, cinnamon, kosher salt, and baking soda. Then add the grated zucchini.
- Depending on how thorough you were when squeezing the water out of the zucchinis, at this point you might need to add a little water to the mixture. Add one tablespoon at a time until the batter is thick but easy to mix. I typically add 2 tablespoons.
- Transfer the batter to the prepared pan. Smooth the top out with a spatula.
- Bake the bread until browned and set, and a toothpick inserted in its center comes out clean, about 40 minutes.
- Using the parchment paper overhang as handles, carefully remove the bread from the pan and transfer it to a wire rack. Carefully remove the parchment, as shown in the video, to allow air to circulate.
- Cool the bread on the cooling rack about 1 hour before slicing. Or speed things up by placing it in the fridge, on the cooling rack, for 30 minutes. Don’t try to slice it when it’s warm.
- After slicing the bread, if the slices are very moist, place them on the cooling rack for 10 more minutes.
