Zucchini Almond Loaf

1
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.

Rating:

★★★★★ 1 vote

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

How to Make Zucchini Almond Loaf

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.

Printable Recipe Card

About Zucchini Almond Loaf

Main Ingredient: Flour
Regional Style: Canadian
Hashtags: #almonds #zucchini




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