• Hana Kovac

Zucchini Almond Bread

I use zucchini a lot during summer as this veggie is as versatile as it can get. Of course, you can make Provencal ratatouille with it but zucchini has its place in desserts as well. I am not really 'pro' hiding vegetables in desserts to make children eat healthy but it is a good way to get more greens into your diet as most of us just don't eat enough vegetables (honestly, how many veggies did you eat today?). This Zucchini Almond bread or cake is my favourite summer treat as it combines veggies (you guessed it, zucchini!) and healthy fats (nuts and grass-fed butter or ghee). It is also gluten and lactose free (if you use ghee instead of butter). After baking, let cool and store in a beeswax wrap in the fridge. The wrap on the picture is homemade, a step forward on my way to zero waste lifestyle...

Zucchini Almond Bread


1/3 cups plus 1 tbsp. / 56 grams of butter or ghee 1 1/2 cups/ 190 grams almond flour (spooned and leveled) 1/4 cup plus 2 tbsp/ 32 grams arrowroot starch (spooned and leveled) 1 1/4 tsp gluten-free baking powder 1/4 tsp fine salt 3 organic eggs, room temperature 1/2 cup/ 110 grams coconut sugar 1 tsp vanilla extract 1 cup finely grated zucchini squeezed of excess liquid 1 tbsp. lemon zest


1. Preheat oven to 350/ 180 degrees. Butter a cake pan (round or square). Line with parchment paper.

2. Whisk together almond flour, arrowroot starch, baking powder, lemon zest, vanilla and salt. Add zucchini.

3. Beat eggs with sugar and whisk until foamy. Add to the zucchini-almond mixture. 4. 4. Pour batter into pan and bake for 35 minutes.

1 view0 comments

© 2017 by Hana Kovac. Proudly created with Wix.com