Zucchini Almond Loaf

Edith Kehoe

By
@eck77

Nice twist on zucchini bread, with a really delicate flavour. My colleagues know there will be lots of this when the summer rolls around.


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Comments:

Serves:

24

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

3 c
all purpose flour
3 c
zucchini, grated
1 c
almond meal
2 tsp
baking soda
1 tsp
baking powder
3
eggs, large
1 c
oil, vegetable or canola
1 tsp
almond extract
1 tsp
pure vanilla extract
1 c
granulated sugar

Directions Step-By-Step

1
Preheat oven to 325 degrees. Line 2 loaf pans with parchment paper or grease and flour. Set aside.
2
Sift flour, baking powder and baking soda. Add almond meal (or grind almonds in food processor to make fine meal). Stir into flour mixture.
3
In a large bowl, beat eggs with sugar. Add oil. Beat until thick and smooth. Add vanilla and almond extract. (Too much almond extract can be bitter, so watch about adding extra.)
4
Add dry ingredients to egg mixture. With a spoon, mix gently to combine until no flour streaks are showing. Do not over-work. Fold in zucchini.
5
Spoon batter into prepared pans.
6
Bake for 50 - 60 minutes. Time will vary depending on oven. Test for doneness with a toothpick inserted in centre. Cool in pan 10 minutes then allow to cool on a rack.
7
If you like, you can top these loaves with a simple glaze made with icing sugar, a drop or two of almond extract, and a bit of water, but it's really great without too.

About this Recipe

Main Ingredient: Flour
Regional Style: Canadian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #almonds, #zucchini