GLUTEN-FREE ZUCCHINI BREAD
Olive oil or coconut oil for greasing pan
2 cups almond flour (meal)
½ teaspoon sea salt
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ cup olive oil or melted butter
¼ cup whole-leaf stevia powder
1 cup grated zucchini
½ cup pecans, chopped
¼ cup dried currants (optional)
Preheat oven to 350 F.
Lightly spray a loaf pan with olive oil or grease it with melted coconut oil. If using a muffin pan, line it with baking cup liners.
In a large bowl, combine almond flour, salt, baking soda, and cinnamon. In a medium bowl, mix the oil or butter, stevia, and eggs.
Thoroughly blend wet ingredients with dry ingredients. Fold in zucchini, pecans and currants.
Scoop batter into pan. Bake for 30-50 minutes until a toothpick inserted in the center comes out clean
Makes 1 loaf or 12 muffins.
This gluten-free version of zucchini bread is made with almond flour. Zucchini can be a major source of key antioxidants. Be sure to buy organic and leave the skin intact due to its antioxidant content.