Zucchini bread

zucchini bread

As I mentioned the other day, we have been bombarded with fresh produce lately. I decided to make zucchini bread because we had a small baby sized zucchini in our fridge, and because I love baked goods. I adapted the recipe from this site. It turned out really well and I am planning on freezing anything that we cannot eat within a few days.

Zucchini bread

  • 2 cups almond flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 cup coconut oil (melted)
  • 1/2 cup honey
  • 2 large eggs
  • 1 1/2 cups grated zucchini (strained through a paper towel)

Preheat oven to 350 degrees F and line a loaf pan with parchment paper. Combine all of the dry ingredients and blend well. Add the remaining ingredients and mix until there are no clumps. Pour the batter into the pan and bake for 55-60 minutes, until a toothpick comes out clean and the middle is set. Feel free to substitute the oil and honey with any other fat or sweetener. I also think grated carrots (or maybe beets?) would be great in here. Enjoy!


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