Gluten-Free Zucchini Bread
Ingredients:
Olive oil or coconut oil (to grease pan)
2c almond flour meal
1/2 t sea salt
1/2 t baking soda
1 t ground cinnamon
1/4 c olive oil or melted butter
1/4 t stevia powder
2 eggs
1 c grated zucchini
1/2 c pecans, chopped
1/4 c dried currants (optional)
Preheat over to 350° F
Lightly grease a loaf pan with 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, mis the oil or butter, stevia and eggs.
Thoroughly blend wet and dry ingredients together. Fold in the zucchini, pecans, and currants (if desired).
Scoop batter into pan. Bake for 30-50 minutes until a toothpick inserted into center comes out clean.
Yields: 1 loaf or 12 muffins.