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Flourless Zucchini Nut Bread
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- #120173
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3 eggs, beaten
1/2 cup canola oil
1/2 cup applesauce
1 teaspoon orange extract
1/4 cup brown sugar
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
2 cups pecans, walnuts, hazelnuts or pistachios, ground to consistency of coarse meal
1 cup almond flour from very finely ground almonds
3/4 pound zucchini, grated
spray canola oil
powdered sugar, optional garnish
directions
Preheat a 5 quart crock pot with the lid on at high for 15 minutes. Pot must be preheated.
Blend together first 8 ingredients in large bowl then add nuts and zucchini. Spray bottom and sides of preheated pot with cooking spray. Pour batter evenly into pot. Cover and bake 45-60 minutes. Bread is done when sides have shrunk from sides of pan and tip of a knife inserted into center comes out clean.
Ready to eat at once, but best cooled with lid and power off for at least ten minutes. Bread can be cut and served in the pot or flipped out onto a rack to cool.
To flip, run a knife around edges of bread. Using heavy duty pot holders, pull pot out and place a rack on top. Hold handles of pot with rack in place. Flip over in one quick movement. Bread should pop out. Turn it over so crown side is up.
Optionally, dust crown with confectioners' sugar or blend cinnamon sugar into whipped cream cheese for a delightful spread.
added by
HillaryRecipes
nutrition data
Nutritional data has not been calculated yet.
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