Health Garden Grain-Free Zucchini Bread
Summertime is zucchini-time! I haven’t made zucchini bread in quite a while and although I did have a zucchini bread recipe on this site, I revamped it recently. It’s such a great recipe that it didn’t need too much work, but I think the recipe below is simpler. Without further ado, here’s my Health Garden Grain-Free Zucchini Bread. Let me know what you think in the comments!
As you may have noticed in the title, this bread is made with Health Garden. Health Garden is a brand that makes sweeteners, including refined sugar-free sweeteners. This recipe uses their Baking Sweetener. This natural xylitol-based Baking Sweetener is a specially engineered formula that finally allows for totally sugar free baking without sacrificing on the taste, quality and texture of your favorite cakes and pastries. And although this recipe doesn’t call for yeast, a little fun fact about this sweetener is that it does not adversely affect the yeast in your recipes and allows for balanced rising in any recipe.
Note: If you want to take this bread to the next level, when you want a slice or two, place individual slices on a baking sheet and bake in a preheated 400 degree oven (or toaster oven) for about 10 minutes. The bread will crisp up and then you can top it with mascarpone cheese and a thin coat of jam (apple jam is great on this!). You can thank me for this tip in the comment section! :)
Watch this recipe in action:
- 2 medium zucchini
- 2 cups finely ground almond flour
- ½ cup Health Garden Baking Sweetener
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher or fine sea salt
- 2 large eggs , lightly beaten
- ¼ cup melted butter or dairy free butter substitute
- ½ cup toasted walnuts , chopped
Preheat oven to 325 degrees. Grease a 9 by 5-inch loaf pan.
Grate the zucchini on the large holes of a box grater. Wrap in a towel and squeeze out the liquid.
In a large mixing bowl, whisk together the almond flour, Baking Sweetener, baking soda, cinnamon, and salt. Add the zucchini, eggs, and butter and stir well. Stir in the walnuts then put the batter into the prepared pan. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes then remove to a wire rack to finish cooling.
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