Zucchini Panini Bread – a delicious recipe with almond flour, coconut flour, unflavored gelatin, baking powder, salt, zucchini. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Grease the bottom of a 13 x 9 sheet pan and place a piece of parchment on the bottom. Preheat oven to 350 F.
2
In a high-powered blender, add the zucchini, eggs and lemon juice. Blend until smooth.
3
In a medium bowl, whisk together the dry ingredients.
4
Pour the pureed zucchini mixture into the dry ingredients and whisk well to combine.
5
Pour batter onto pan, spreading out evenly in a thin layer.
6
Transfer to oven and bake 25 minutes, rotating the pan after 12 minutes to promote even baking and browning.
7
Let cool on a wire rack. Peel parchment off of the back and slice into 4 x 4 inch squares. Fill with meat and cheeses and grill on a cast-iron grill or in a Panini press.
8
Store cooled bread in an airtight container.
525
kcal
Calories
43
g
Fat
21
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/4 cups almond flour 120 g, 1/2 tablespoon coconut flour, 1/2 tablespoon unflavored gelatin, 1/2 tablespoon baking powder, and more.
Yes, Zucchini Panini Bread falls under the Vegetarian category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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