For the loaf you see in the picture I used a Magic line pan, which is on the small size, so the loaf was bigger than the pan. But it can also fill a 5 inch x 8 inch pan as well. If you want to remove the entire loaf from the pan, I would line it with parchment paper, otherwise, grease or oil the loaf pan.If you're finding this recipe a bit too moist, reduce the amount of grated zucchini to 1 cup, or place the zucchini in a towel and squeeze it to wring out the excess moisture.
Servings: 8servings
Calories: 311kcal
Ingredients
2cupsblanched almond flour
1/2 teaspoonsalt
1/2teaspoonbaking soda
1teaspoonground cinnamon
1/4teaspoonground nutmeg
1/4teaspoonground ginger
1/4 cupolive oil
1/2 cup honey or maple syrup
2largeeggs
1 1/2cups grated zucchini (with green peel, not packed)
Grease your baking pan or line it with parchment paper.
Combine the almond flour, salt, baking soda, and spices and blend well.
Add the remaining ingredients and blend well.
Pour the batter into your baking pan, and bake for about 50 minutes, or until a toothpick inserted in the center of the bread comes out clean.
Cool and slice. Store covered at room temperature for a few days, or the refrigerator for a week or so. I haven't done so yet, but you can probably seal it and freeze it for a few months.