Low Carb Zucchini Sandwich Bread
A moist and flavorful low carb zucchini sandwich bread, perfect for sandwiches or toast. Made with almond flour and shredded zucchini, this bread is a healthy alternative to traditional sandwich bread.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 10 slices 1x
Ingredients
2 cups almond flour
1/4 cup ground flaxseed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon garlic powder
3 large eggs
1/4 cup olive oil
1/4 cup unsweetened almond milk
1 teaspoon apple cider vinegar
1 cup shredded zucchini, squeezed dry
Instructions
Preheat the oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper or grease it lightly.
In a large bowl, combine the almond flour, ground flaxseed, baking powder, baking soda, salt, dried oregano, and garlic powder. Mix well.
In a separate bowl, whisk the eggs, olive oil, almond milk, and apple cider vinegar until fully combined.
Add the wet ingredients to the dry ingredients and stir until just combined.
Fold in the shredded zucchini, making sure it is well distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes.
Transfer the bread to a wire rack and let it cool completely before slicing.
Slice into 10 even slices and serve as sandwich bread or toast.