Almond Flour/Grain Free Zucchini Bread

Nine months out of the year, I don't think too much about zucchini. But in the summer I crave it, right alongside tomatoes and cucumbers. I can't get enough!

Last week at work, we had a farmers' market and I loaded up on up zucchini, with the intent to pile it on salads and, most importantly, make zucchini bread.

I laughed when I realized I did the exact same thing last June, but this year I changed the recipe a bit. It's not vegan this time around (bring on the eggs and honey!) and it's actually totally grain free. Not because I'm not loving oats, but just to mix it up a bit.

I followed this recipe from Against All Grain, but made a few small changes. The result was great - it has such a buttery, moist flavor about it, even though it doesn't contain butter. I'm not sure why, but I ain't complaining.

So here we go...

(Adapted from Against All Grain)

Ingredients:

1 & 1/2 c. almond meal or flour

3 t. cinnamon

1 t. baking sode

1/2 t. salt

3 eggs

1/4 c. honey

1 1/2 c. shredded zucchini

To make:

Preheat oven to 350