Vista de Yadav Farm
Zucchini, Cranberry, and Walnut Bread with Almond Flour
This unique and delicious bread combines the sweetness of cranberries with the savory flavor of walnuts, all wrapped up in a light and fluffy loaf made with almond flour. It's a perfect way to use up your summer zucchini, and it's also gluten-free and paleo-friendly.
Nutrition Information (per serving):
- Calories: 250
- Protein: 10g
- Fat: 15g
- Carbohydrates: 25g
- Fiber: 5g
Ingredients:
- 1 cup almond flour
- 1/2 cup grated zucchini
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x4 inch loaf pan.
- In a medium bowl, whisk together the almond flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the maple syrup, coconut oil, and egg.
- Add the wet ingredients to the dry ingredients and whisk until just combined.
- Fold in the zucchini, cranberries, and walnuts.
- Pour the batter into the prepared loaf pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before slicing and serving.
Tips:
- For a sweeter bread, add 1/4 cup of honey or agave nectar to the wet ingredients.
- You can also use other nuts, such as pecans or almonds, in place of the walnuts.
- If you don't have almond flour, you can use a combination of almond and coconut flour.
- This bread is best served fresh, but it can also be stored in an airtight container at room temperature for up to 3 days.
Warning:
This bread contains nuts.