grainless zucchini bread

Last summer we grew the world's largest zucchini and I immediately thought about loaf after loaf of this glorious bread from Against all Grain. I shredded the entire thing in the food processor, then froze it in 1 cup portions for zucchini bread deliciousness all year long.

If you haven't checked out Against all Grain, you're really missing out. Danielle basically cured her own autoimmune disorder through food. She drastically changed her diet by eliminating all the foods that cause inflammation, such as grains and dairy. She now has a website and two best selling cookbooks, which are my go to resources for all things paleo.

Just a quick note about almond flour. Blanched almond flour is finer than the regular almond flour you find at the grocery store. It really does make a difference in grain free baking. I buy mine in bulk from Amazon.

Grainless Zucchini Bread

1 1/2 c blanched almond flour

2 tsp cinnamon

1 tsp baking soda

1/2 tsp salt

1/2 tsp nutmeg

3 eggs

1/4 honey

1 ripe banana

1 c shredded, unpeeled zucchini

Preheat oven to 350 degrees. Use coconut oil to grease two mini loaf pans. Combine dry ingredients in a small bowl. Place the wet ingredients in the bowl of a stand mixer, then beat on medium for 1-2 minutes until fully combined. Add the zucchini and mix again just enough to incorporate. Slowly add the dry ingredients to the mixer until all the flour mixture as been incorporated. Spoon batter evenly into the two mini loaf pans. Bake for 30-35 minutes, or until the middle is set and a toothpick comes out clean.

Can also be made into muffins. Bake for 20-25 minutes