Zucchini and Almond Bread | Healthy Low Carb Recipe

Wash the zucchini and grate it using a small grater. Squeeze it very well to remove as much water as possible. Grind 200 g of blanched almonds until you get a fine, flour-like texture, and add them to the zucchini. Keep the remaining 10 g (sliced almonds) for decoration.

Add the 3 eggs, coconut oil, baking powder, crushed garlic, herbs de Provence, and salt. Mix all ingredients well until you get a homogeneous, slightly liquid dough.

Line a loaf pan with baking paper and pour the dough into it. Sprinkle the previously reserved sliced almonds on top.