Almond Flour Zucchini Bread

READY IN: 45minsYIELD: 2 mini loaves

INGREDIENTS

  • 1 12 cups blanched almond flour
  • 2teaspoonscinnamon
  • 1teaspoonbaking soda
  • 12 teaspoonsalt
  • 12 teaspoonnutmeg
  • 3eggs, beaten
  • 14 cuphoney
  • 1 ripe banana
  • 1cup shredded unpeeled zucchini
  • NUTRITION INFO

    Serving Size: 1 (49) g

    Servings Per Recipe:8

    Calories: 77.2

    Calories from Fat 17 g 23 %

    Total Fat 1.9 g 2 %

    Saturated Fat 0.7 g 3 %

    Cholesterol 69.8 mg 23 %

    Sodium 331.2 mg 13 %

    Total Carbohydrate13.3 g 4 %

    Dietary Fiber 0.9 g 3 %

    Sugars 11 g 44 %

    Protein 2.8 g 5 %

    DIRECTIONS

  • Preheat oven to 350.
  • Combine the dry ingredients in a small bowl.
  • Place the wet ingredients in the bowl of a stand mixer, then beat on medium for 1 to 2 minutes until frothy and fully combined.
  • Add the zucchini and beat again just enough to incorporate.
  • Slowly add the dry ingredients with the mixer running, until all of the flour mixture has been incorporated.
  • Spoon the batter into 2 mini loaf pans.You can also use this batter to make muffins.
  • Bake for 30 to35 minutes until the middle is set and a toothpick comes out clean.
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