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

  1. Preheat the oven to 350°F. Grease a 5-by-7-inch loaf pan generously with butter.
  2. 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.
  3. 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