Very rich recipe to make our almond bread with coconut and zucchini which, in addition to giving it a very particular flavor, can also provide their healthy contribution to this tasty recipe.
We know that coconut has great benefits to improve health at a general level, and is used in many ways in addition to its purpose as food.
Something very similar happens with zucchini, which has recently been shown to help improve brain functions due to its contribution in phosphorus. That is why we invite you to try this healthy recipe that you cannot stop trying.
Almond and coconut bread with zucchini
Ingredients
- 1-1 / 2 cup halved almond flour and coconut flour (unsweetened).
- 2 teaspoons cinnamon.
- 1 teaspoon of baking soda.
- ½ teaspoon of salt.
- ½ teaspoon of nutmeg.
- 3 organic beaten eggs.
- ¼ cup of pure honey.
- 1 ripe banana.
- 1 cup zucchini, grated, unpeeled.
Instructions
- Preheat the oven to 350 degrees Fahrenheit (180° C).
- Combine dry ingredients in small bowl.
- Place the wet ingredients in the bowl of a stand mixer, then beat on medium speed for 1-2 minutes until frothy and fully combined. – Add the zucchini and beat again just enough to incorporate.
- Slowly add the dry ingredients with the mixer running, until all the flour mixture has been incorporated.
- Pour the mixture into 2 mini loaf pans. You can also use this dough to make muffins.
- Bake for 30-35 minutes until the medium sets and a toothpick comes out clean.
Servings: 2 mini breads
Zucchini can be prepared in many different ways and due to its properties and special flavor it can be included in a multitude of recipes, both sweet and savory, for example zucchini cream is a good option also to take advantage of all its benefits.