Zucchini Bread

• 2 cups blanched almond flour 
• ½ teaspoon sea salt 
• ½ teaspoon baking soda 
• 1 teaspoon ground cinnamon 
• ¼ cup grapeseed oil 
• ½ cup honey 
• 2 large eggs 
• 1 cup grated zucchini 
• ½ cup pecans, coarsely chopped 
• ¼ cup dried currants (optional)

• Preheat oven to 350 degrees. Grease 2 mini loaf pans with grapeseed oil and dust with almond flour. 
• In a large bowl, combine the almond flour, salt, baking soda, and cinnamon. In a medium bowl, whisk together the grapeseed oil, honey, and eggs. 
• Blend the almond flour mixture into the wet ingredients until thoroughly combined, then fold in the zucchini, pecans, and currants. Scoop the batter into the pans. 
• Bake for 50 to 60 minutes on the bottom rack of the oven, until a knife inserted into the center comes out clean. 
• Let the bread cool in the pans for 1 hour, then serve. 
• Makes about 12 slices