Zucchini and Almond Flour Bread with Butter
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Ingredients:
2 cups grated zucchini (about 2 medium zucchinis)
1 ½ cups almond flour
3 large eggs
1/4 cup unsweetened almond milk
1/4 cup melted butter or coconut oil
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon garlic powder (optional)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning (optional) 
Instructions:
Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or line it with parchment paper for easy removal.
In a mixing bowl, combine the grated zucchini with a pinch of salt. Let it sit for about 10 minutes to draw out excess moisture. Afterward, squeeze the zucchini in a clean kitchen towel to remove as much water as possible.
In a separate mixing bowl, whisk together the almond flour, baking powder, baking soda, garlic powder (if using), black pepper, and Italian seasoning.
In another bowl, beat the eggs and then add the melted butter (or coconut oil) and almond milk. Mix until well combined.
Combine the wet ingredients with the dry ingredients and then fold in the drained zucchini. Make sure everything is evenly incorporated.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for about 45 minutes or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Serve with a spread of butter, if desired.
Micronutrient information per slice (based on 12 slices):
Calories: 120
Protein: 4g
Fat: 10g
Carbohydrates: 4g
Fiber: 2g
Sugar: 1g
This zucchini and almond flour bread is a perfect breakfast option for those looking to manage blood sugar levels while enjoying a savory treat.
