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Zucchini Bread

Makes about 12 slices

  • 2 cups blanched almond flour
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ cup canola oil
  • ½ cup honey--local is best
  • 2 large eggs
  • 1 cup grated zucchini
  • ½ cup pecans, coarsely chopped
  • ¼ cup dried currants (optional)
  1. Preheat oven to 350 degrees. Grease 2 mini loaf pans with grapeseed oil and dust with almond flour. 
  2. 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. 
  3. 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. 
  4. ake for 50 to 60 minutes on the bottom rack of the oven, until a knife inserted into the center comes out clean. 
  5. Let the bread cool in the pans for 1 hour, then serve.