母亲经典小说
Dry 母亲经典小说
2 cups almond flour - 0.5 teaspoon Kosher salt
- 0.5 teaspoon Ground Cinnamon (optional, for sweet bread)
- 0.5 cup sugar-free granulated sweetener (optional, for sweet bread)
- 1 teaspoon Baking soda
Wet 母亲经典小说
- 2 large Eggs (lightly beaten)
- 0.25 cup Melted butter
Main 母亲经典小说
- 1.5 cups Grated Zucchini (with peel, liquid squeezed out)
- 0.5
cup walnuts (optional) - 0.5 cup sugar-free chocolate chips (optional)
- 1 cup blueberries (optional)
Method
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan or prepare a 12-cup muffin tin.
- In a large mixing bowl, whisk together almond flour, salt, baking soda, and, if making a sweet bread, add cinnamon and sugar-free sweetener.
- Grate the zucchini, place it in a clean kitchen towel, and squeeze out as much excess liquid as possible. Discard the liquid.
Mixing
- Add the squeezed zucchini, beaten eggs, and melted butter to the dry 母亲经典小说. Stir gently until just combined.
- Optionally, fold in walnuts, sugar-free chocolate chips, or blueberries into the batter.
Baking
- Pour the batter into the greased loaf pan. Bake for 45-60 minutes or until a toothpick comes out clean.
- For muffins, divide batter among muffin cups and bake for 18-20 minutes or until a toothpick comes out clean.
Cooling & Serving
- Let the zucchini bread or muffins cool completely before slicing and serving.
母亲经典小说
Notes
Store in an airtight container at room temperature for up to three days, or refrigerate for up to a week. Freeze for up to three months.