Almond Butter Zucchini Bread

Lightly sweetened full of nutty almonds this gluten free bread is our new favorite banana bread. Its packed with nutritious zucchini, almonds, bananas, olive oil and a touch of coconut sugar for sweetness. It’s easy to prepare and comes together in one bowl. Make it for breakfast or have it for dessert, specially a healthy alternative for school lunches and that 3 o clock snack cravings.

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Almond Butter Zucchini Bread

Ingredients

• 2 medium zucchini, grated (about 1 1/2-2 cups grated)
• 3 medium over ripe bananas, mashed
• ¼  cup extra virgin olive oil
• ¼ cup almond butter
• ¼ cup almond pieces for topping
• ½  cup coconut sugar
• 2 eggs
• 1/4 teaspoon cinnamon
• 2 teaspoons vanilla extract
• 1 cup gluten free baking flour
• 1 cup almond flour
• 2 teaspoons baking powder
• ½ teaspoon kosher salt

Instructions

• Preheat the oven to 350° F. 
• Grease a 9×5 inch loaf pan and line with parchment paper and set aside.
• Place the zucchini in a clean kitchen towel or nut bag and squeeze as much juice out as possible. Leave the bag open for some of the moisture to dry out. Set aside.
• In a mixing bowl, add the mashed banana, olive oil, eggs, coconut sugar and vanilla until well combined. Stir in the gluten free and almond flours, cinnamon, baking powder, salt and fold gently. Fold in the zucchini.
•  Pour the batter into the prepared loaf pan. Which the almond butter to loosen it and swirl the almond butter through the batter. Sprinkle the almond pieces on to top of he bread and bake for 45-50 minutes, or until center is set.
• If the top begins to brown, tent the bread with foil. Remove and let cool for at least 30 minutes before cutting.
• Bread will keep for up to 5 days covered, if it’s warm it can be refrigerated and warmed slightly before eating. Makes about 12 slices.