Zucchini Bread made with Almond Flour and Oat flour
High Protein | Low Carb | Vegetarian | always gluten-free and dairy-free, nutritious, and delicious
Makes: one 9x5 loaf
3 cups almond flour
1 cup oat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup (230 ml jar) raspberry chia jam by Healthy Crunch™
3/4 cup super seed chia butter by Healthy Crunch™
4 large eggs
1 1/2 cups shredded zucchini, unpeeled
Preheat your oven to 375F (190C). Line a small loaf pan (8.5 X 4.5 inches) with parchment or spray with oil.
In a large mix bowl, whisk together the almond flour, oat flour, baking powder, cinnamon, baking soda, and salt. Set aside.
In a mixing bowl, blend the eggs, jam and seed butter until smooth for about 1 – 2 minutes. Pour liquid into the centre of the dry mixture. Mix with a spatula until combined. Fold in the shredded zucchini.
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 centre comes out clean, about 45 minutes. Remove from the oven and let cool in the pan for about 15 minutes. Serve as you wish and enjoy!
After slicing the bread, if the slices are very moist, place them on the cooling rack for 10 more minutes.