Zucchini Bread without the Gluten

Yesterday I found a recipe for zucchini bread made with almond flour in my new cookbook by Elana Amsterdam called “The Gluten Free Almond Flour Cookbook”, so I baked it and tasted it and now I will share it as it was well worth baking and will make a lovely treat with a cup of tea.
2 cups blanched almond flour (Bob’s Red Mill makes a good one)
1/2 teaspoon Celtic sea salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1//4 grapeseed oil
1/2 cup agave nectar
2 large eggs
1 cup grated zucchini
1/2 cup chopped pecans
1/4 dried currants (I did not use)
Preheat your oven to 350 degrees. Lightly oil either two mini loaf pans (I used my glass bread pan) and dust with almond flour.
In a large bowl combine the almond flour, salt, baking soda and cinnamon. In a medium bowl, whisk together the grapeseed oil, agave nectar, and eggs. Blend the almond flour mixture into the wet ingredients until thoroughly mixed, then fold in the zucchini, pecans and the currants. Scoop the batter into the loaf pans.
Bake for 50 or 60 minutes on the bottom rack of the oven, until a knife inserted in to the center of the loaf comes out clean. Let the bread cool in the pans for 1 hour, then serve.
I might amend the recipe by saying that the pan could be lined with parchment paper and the paper lightly oiled as it did stick a bit. Also if I put currants in anything edible it won’t be eaten by anyone but me, so to avoid thickening of the waistline there weren’t any currants added but chocolate chips might be nice in the future and the waistline be damned.
I have now grated and frozen a few bags of zucchini to be used for zucchini bread ala Elana Amsterdam and if I find any more tasty ways to use the ubiquitous veggies I promise to share.

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