Almond Flour Zucchini Bread

Got zucchini growing in your garden? How about some the size of baseball bats? If so, then you know you’ve got to make some zucchini bread. I really had no choice – my kitchen counter was lined with humongous zucchini’s, at least 8 of them (we found the rascals hiding among the tall leaves) 😉 😉

So in keeping with the wheat and gluten free diet we’ve been following, check out this really awesome recipe (compliments of Against All Grains) that calls for almond flour in lieu of the traditional white. The only thing I would do differently is make one loaf instead of two small ones. I’m thinking my loaf pans weren’t mini ones and therefore my bread turned out small with very little height to it. But that aside, the bread was still very delish and I would definitely recommend it to all my wheat and gluten free eaters.

So there you have it. Make a bunch of loaves, freeze them and enjoy them later 🙂

ALMOND FLOUR ZUCCHINI BREAD
Makes 2 mini loaves

INGREDIENTS:

1-1/2 cup blanched almond flour
2 teaspoons cinnamon
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon nutmeg
3 eggs, beaten
¼ cup honey
1 ripe banana
1 cup shredded, unpeeled zucchini

INSTRUCTIONS:

Preheat oven to 350 degrees Farenheit.

Combine the dry ingredients in a small bowl.

Place the wet ingredients in the bowl of a stand mixer, then beat on medium for 1-2 minutes until frothy and fully combined. Add the zucchini and beat again just enough to incorporate.

Slowly add the dry ingredients with the mixer running, until all of the flour mixture has been incorporated.

Spoon the batter into 2 mini loaf pans. You can also use this batter to make muffins.

Bake for 30-35 minutes until the middle is set and a toothpick comes out clean.