Zucchini Bread
Makes one 5-by-7-inch loaf cake
2 large eggs
½ cup honey
¼ cup (½ stick) butter, melted and cooled
¼ teaspoon freshly grated ginger
¼ teaspoon freshly grated nutmeg
2 cups almond flour
½ teaspoon baking soda
1½ cups grated zucchini
- Preheat the oven to 350°F. Grease a 5-by-7-inch loaf pan generously with butter.
- Using a stand mixer fitted with the paddle attachment or a hand-held electric mixer, blend the eggs with the honey until smooth. Add the butter, ginger, and nutmeg; mix until smooth. Add the almond flour and the baking soda, and mix just incorporated. Add the zucchini and use a spoon to gently incorporate it into the batter.
- Pour the batter into the baking pan and bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
Stephanie, SCD mom from Indiana
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