Almond Flour Zucchini Bread in 1 Hour

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides.
2. Grate the zucchini using the coarse side of the grater.
3. Place shredded zucchini in a kitchen towel and wring out as much liquid as possible until damp, not dripping.
4. In a medium bowl, whisk together the almond flour, baking powder, baking soda, cinnamon, and salt until no clumps remain.
5. In a large bowl, beat the eggs, melted coconut oil, maple syrup, and vanilla until the mixture is smooth and slightly aerated.
6. Gently fold the dry ingredients into the wet mixture using a spatula, stirring until just combined.
7. Fold in the squeezed zucchini and chopped walnuts until evenly distributed.
8. Pour the batter into the prepared pan, smoothing the top with a spatula.
9. Bake for 45–55 minutes, or until the edges pull away slightly from the pan and a toothpick inserted into the center comes out clean.
10. Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to prevent the structure from collapsing.