This recipe comes from the fantastic book Against All Grain by Danielle Walker. We highly recommend it, it's full of all sorts of recipes for people watching their carbohydrate or grain intake!
Ingredients
- Coconut oil for greasing the pan
- 1 cup shredded zucchini
- 1.5 cups blanched almond flour
- 2 teaspoons cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 3 eggs, beaten
- 1/4 cup honey
- 1 ripe banana
Instructions
- Preheat oven to to 350 degrees F. Lightly grease loaf pan (8.5x4.5) and place a piece of parchment paper to line the bottom.
- Squeeze excess moisture from the zucchini. TIP: I like to grate the zucchini instead of shredding it.
- Place the dry ingredients in a small bowl
- Place the eggs, honey and banana in the bowl of a stand mixer and beat on medium for 1 minute, until frothy and fully combined. Add the zucchini and beat again to incorporate, about 15 seconds.
- With the mixer running, slowly add the dry ingredients until they have all been incorporated.
- Spoon the batter into the prepared pan or a 12-cup muffin pan lined with paper cups, filling each cup 3/4 full.
- Bake the loaf for 40 minutes, until the middle is set and a toothpick inserted into the center comes out clean. Bake muffins for 30-35 minutes.