Almond Flour Zucchini Bread

Against All Grain has some amazing Paleo recipes!

This Almond Flour Zucchini Bread is something that I can enjoy, yay!

I have found baking with almond flour can be difficult because the inside is usually moist and soggy. Danielle from Against All Grains suggests that the type of Almond Flour you use matters greatly..."You may not think the type of almond flour you use matters, but you will notice a huge difference once you try it. You breads will rise better and you will no longer have slightly soggy muffins. The consistency is the closest to white flour grain-free can get!" She recommends using Honeyville Blanched Almond Flour. From my experiences now I agree. Thankfully, our Costco carries this brand. It was $17 for a 3lb bag but, now it's $19. 

This bread is also SCD, Specific Carbohydrate Diet. Definition from, www.scdlifestyle.com..."The Specific Carbohydrate Diet (SCD) is a group of foods which are grain-free, sugar-free, starch-free, and unprocessed.  While removing many foods that are toxic and digestively harmful the diet remains natural, extremely nourishing and representative of what our ancestors ate." A diet which I'll be following more shortly in the future to improve the health of my digestive system.

AUTHOR: Danielle Walker - AgainstAllGrain.com
SERVES: 2 mini loaves

Ingredients:

• 1-1/2 cup blanched almond flour
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon nutmeg
• 3 eggs, beaten
• ¼ cup honey
• 1 ripe banana
• 1 cup shredded, unpeeled zucchini

Instructions:

1. Preheat oven to 350 degrees Farenheit.
2. Combine the dry ingredients in a small bowl.
3. Place the wet ingredients in the bowl of a stand mixer, then beat on medium for 1-2 minutes until frothy and fully combined. Add the zucchini and beat again just enough to incorporate.
4. Slowly add the dry ingredients with the mixer running, until all of the flour mixture has been incorporated.
5. Spoon the batter into 2 mini loaf pans. You can also use this batter to make muffins.
6. Bake for 30-35 minutes until the middle is set and a toothpick comes out clean.

*I can't have honey, so I use maple syrup or just a little more banana.

Yum!