Heavenly Gluten Free, Grain Free Zucchini Bread!

I am just over 30 weeks pregnant and the cravings have not stopped randomly rolling in.  Lately I have been craving and I mean CRAVING banana bread.  Luckily I have amazing recipes to try out and today I made Danielle Walkers from Against all Grains Zucchini Bread that has banana in it.  O.M.G!!! This is exactly what I have been wanting and missing!  If you try this recipe, and you MUST, use super fine blanched almond flour.  According to Danielle, the bread and muffins will rise better.  

This bread came out super moist, mouth watering, aromatically intoxicating, and taste bud pleasing.  Even my 4 year old loves it…added bonus!  The only problem I have is forcing myself to not eat the entire loaf in one day! 

So without further ado, here’s the recipe:

INGREDIENTS:

• 1-1/2 cup blanched almond flour
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon nutmeg
• 3 eggs, beaten
• ¼ cup honey
• 1 ripe banana
• 1 cup shredded, unpeeled zucchini (make sure to gently squeeze out the water in between paper towels before adding to mixture)

INSTRUCTIONS:

Preheat oven to 350 degrees Farenheit.

Grease a loaf pan with coconut oil and line bottom with parchment paper.

Combine the 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 frothy and fully combined. Add the zucchini and beat again just enough to incorporate.

Slowly add the dry ingredients with the mixer running, until all of the flour mixture has been incorporated.

Spoon the batter into the loaf pan.  You can also use this batter to make muffins.

Bake for 40 minutes until the middle is set and a toothpick comes out clean. Bake for 30-35 minutes for muffins.