Almond Zucchini Bread | Almond and zucchini cake

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Wow, what a joy to be writing here! I was a little absent from the blog, mainly because I was in the last month of my health coach course at Institute for Integrative Nutrition, with new services and projects going on and, in parallel with all that, opening a new business that is taking me all the energy and time in the world! Super happy, but then I tell you about the business, let’s talk about this almond cake and wonderful zucchini.

This recipe is gluten-free, like all the others I make, it pleases those who follow the Paleo style of eating, it doesn’t take any dairy and will make your day happier! Anyone who likes to cook cakes, breads and the like gluten-free knows how difficult it can be to find that soft and wet recipe… that’s it!!

A super easy recipe, rich in fiber and good fats, and a way to combine more vegetables in our food. I know it seems strange to mix zucchini in a sweet recipe, but the flavor of the zucchini is super neutral and light! Other than that, we block ourselves from so many experiences that could be fantastic just because it doesn’t seem to be \”normal\”, or sounds strange, that we often close ourselves in the monotony of everyday life. That goes for anything in life, see? But here talking about expanding and daring in everyday recipes.

Recipe

Ingredientes:

• 1 1/2 cup of almond flour
• 1 cup raw and grated zucchini (tighten well to remove water)
• 3 eggs (if possible organic eggs)
• 2 tablespoons of honey or maple syrup
• 1 medium banana mashed
• 1 tablespoon of coconut oil
• 1 1/2 tbsp of baking soda
• 1/2 tsp of sea salt
• 1 teaspoon of cinnamon powder

Instructions:

1. Preheat the oven to 350F (180C)
2. Use two bowls to separate dry and wet ingredients separately (with the exception of zucchini). Mix well.
3. Include the grated zucchini and mix some more.
4. Place the dough in a shape (I like to use a square shape) lined with parchment paper.
5. Bake for 35 to 40 minutes or until the toothpick comes out clean.
6. Let the cake rest and cool for 5 minutes and take it out of the mold just by pulling the parchment paper. Wait for it to cool completely to slicing!
7. Enjoy!

How to store? After a couple of days I prefer to keep it inside the fridge in a closed container to prevent it from spoiling!

Almond Zucchini Bread

I know it sounds funny to combine zucchini in a cake or in a sweet bread recipe, but since zucchinis have a neutral flavor, you wont even feel it! Moreover, Zucchinis have a light sweet taste when cook them, so it can be easily combined in many different recipes: breads, tacos, pancakes, etc.

This recipe is paleo friendly, free of gluten and dairy, and it taste delicious! All the bakers know how challenging can be to make gluten free stuff. not only gluten free, but also recipes low in refined ingredients and sugar. You have to get creative, add spices to enhance flavor, and learn how to use the vat variabley of whole ingredients!

I love incorporating vegetables into regular recipes, as a form to add nutritional value to my reccipes and increase the amount of fiber. I still see a lot of people during my daily nutrition consultations with a poor diet, with no Vegetables at all per day. Vegetables are an incredible source of vitamins, minerals, antioxidants, phytonutrients, and fiber.

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ingredients

• 1 1/2 Cup Almond Meal
• 1 cup of grated zucchini
• 3 Eggs (Preferable Organic & Pastured Eggs)
• 2 tbsp of maple syrup
• 1 large mashed banana
• 1 tbsp Coconut Oil
• 1 1/2 tsp baking soda
• 1/2 tsp sea salt

instructions

1. Preheat the Oven to 350F (180C)
2. In a bowl, Stir All the Dry Ingredients.
3. In a different bowl combine all the wet ingredients, but the zucchini.
4. pour the wet ingredients into the bowl with the dry ingredients and Stir Well.
5. add Zucchini and Stir One More Time.
6. pour the batter into a loaf with parchment paper and place the loaf inside the oven.
7. bake it for 35 to 30 minutes or until the edges get brown.
8. Removes it from the oven and allow it to cool down for 5 minutes or so.
9. Removes Bread from the Loaf Simply by pulling the parchment paper and let it cool down completely.

How to Store: After 2 Days, I strongly recommend you to store your bread inside your bridge, otherwise will go bad really fast!