Zucchini Bread

Ingredients

  • 1/4 cup melted coconut oil 

  • 1/2 cup honey or maple syrup

  • 4 large eggs

  • 1 cup Shredded Zucchini (grated or food processed)

  • 1 teaspoon baking powder

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon fine sea salt

  • 2 1/2 cups almond flour

Instructions

  • Preheat the oven to 325 degrees Fahrenheit. Generously grease your loaf pan's base and sides with coconut oil or butter, and generously flour it with almond flour.

  • In a large mixing bowl, combine the oil and honey or syrup. Whisk until blended together. Add the eggs, and whisk until the mixture is thoroughly combined.

  • Add the zucchini, baking powder, vanilla, baking soda, cinnamon and salt, and whisk to combine.

  • Finally, add the almond flour. Switch to a large spoon or spatula, and stir until the flour is fully incorporated into the batter. Pour the batter into your prepared loaf pan.

  • Bake for 55 to 65 minutes, until the center of the loaf is fairly springy to the touch and a toothpick comes out clean. Place the pan on a cooling rack to cool for at least 30 minutes (this bread is delicate while warm). Use a butter knife to loosen the edges of the bread from the pan, then carefully tip it over to release. Slice and serve!

Rebecca Dickens