Try it fresh out of the oven with sweet butter… it’s amazing. And the leftovers are great, too! You can refrigerate them for a few days or freeze them for several months. When I can’t stop after one slice of something, I know It’s good. When I made this bread for the first time, I had three slices. 🙂 That was last year, and I’ve made it many times since. It’s a summer treat my entire family enjoys. It’s easy to make, and the aroma that fills your kitchen as it bakes in the oven is amazing. I often double the recipe and make two loaves to ensure tasty leftovers!
Ingredients
Recipe Card
Fresh zucchini: You can leave it unpeeled. Eggs: I use large eggs in almost all my recipes, this one included. Sweetener: I use stevia. You can use a granulated sweetener instead. Vanilla extract: It’s best to use pure vanilla extract. Almond flour: I use blanched, super-fine almond flour. I don’t recommend using a coarse almond meal. Cinnamon: Combines with the vanilla to give this bread a lovely flavor and intoxicating smell. Kosher salt: I use Diamond Crystal Kosher Salt. Baking soda: You can use 4 teaspoons of gluten-free baking powder instead of 1 teaspoon of baking soda.
Grate the zucchini, place it in a clean kitchen towel, and squeeze hard to remove excess liquids. Whisk together the eggs, sweetener, and vanilla. Mix in the dry ingredients (almond flour, cinnamon, salt, and baking soda) with a rubber spatula. Add the grated and drained zucchini. Remove the bread from the pan, place it on a cooling rack, and remove the parchment paper. Cool the bread on the rack for at least 1 hour before slicing. You can speed things up by placing it in the fridge for 30 minutes, still on the cooling rack. Slice and serve with sweet butter. Mmm good! Since I usually bake this bread in the summer, I like to serve it with iced coffee or iced tea. Store the cooled slices in the fridge, in an airtight container, on paper towels to absorb extra moisture. They can be kept in the fridge for up to four days. You can also freeze them in freezer bags in a single layer. If you layer them, separate the layers with wax paper. The leftovers are excellent when lightly toasted and spread with sweet butter.
