Healthy Almond Flour Zucchini Bread

Grate the zucchini first and set over the sink to drain while preparing other ingredients.

Preheat the oven to 325 degrees F (163 degrees C). Line a 9×5 in (23×13 cm) loaf pan with parchment paper. (You can use foil, but grease well.)

In a large bowl, use a hand mixer to beat together the butter and Besti, until fluffy.

Beat in the eggs and vanilla extract.

Beat in the almond flour, cinnamon, baking powder, sea salt, and xanthan gum, if using.

Wrap the grated zucchini in cheesecloth or several layers of sturdy paper towels. Squeeze over the sink to release as much moisture as possible. Stir the grated zucchini into the bowl, and mix well.

Fold the walnuts into the batter.

Transfer the batter to the prepared pan. Smooth the top with the back of a spoon, rounding the top slightly. Bake for 40-50 minutes, until the top is golden brown. Tent the top with foil and continue baking for 10-25 minutes, until an inserted toothpick comes out clean.

Let the almond flour zucchini bread cool in the pan for 20 minutes. Lift out of the pan using the sides of the parchment paper, then cool completely before slicing.