Cakes & pastries

Zucchini Bread with Coconut Flour and Almond

Name: Zucchini Bread with Coconut Flour and Almond
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: For a 15x15 cm baking dish
Ingredients: 4 eggs; ½ tsp Rapunzel bourbon vanilla powder; 2 tbs Rapunzel maple syrup grade A; 100 g Rapunzel coconut oil cold pressed, molten; 200 g cup grated zucchini; 50 g Rapunzel almonds roasted, ground; 50 g Rapunzel coconut flour; 1 tsp baking soda; 1/2 tsp cinnamon; 1/4 tsp Rapunzel Atlantic sea salt fine; 1 tsp rosemary chopped; 1/2 tsp crema di Aglio, garlic paste

Ellen Panescu

65 Min.

For a 15x15 cm baking dish

Info

Perptime 15 Min.
Baketime 50 Min.

Ingredients

Portions

4 eggs
1 Bourbon vanilla powder HIH
2 Maple syrup grade A
100 g Coconut oil virgin HIH
200 g cup grated zucchini
50 g Almonds roasted, ground
50 g Coconut flour
1 tsp baking soda
1 tsp cinnamon
1 /4 tsp Rapunzel Atlantic sea salt fine
1 tsp rosemary chopped
1 tsp crema di Aglio, garlic paste

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Preheat the oven to 350°F . Beat the eggs in a bowl, add the vanilla, maple syrup and coconut oil and mix thoroughly. Place the grated zucchini in a kitchen towel and squeeze well so that they lose most of their liquid, now add to the bowl and mix under.

Mix all the dry ingredients in another bowl until all lumps have disappeared. Add the dry ingredients to the wet and mix until smooth. This works best with an electric mixer. Grease the baking form with some coconut oil and place the dough in the baking pan and distribute well. Bake in oven about 50-60 minutes. Test the bread with a toothpick. Serve warm with some ghee or butter!

USED RAPUNZEL PRODUCTS

Almonds roasted, ground

Coconut flour

Coconut oil virgin HIH

Maple syrup grade A

Bourbon vanilla powder HIH