Almond Zucchini Bread – Gluten & Dairy Free

(240gr) 2 cups of almond flour (almond meal or ground almond) – Ground Blanched Almonds
½ teaspoon baking soda
½ teaspoon of salt (preferably Kosher)
½ teaspoon ground cinnamon
1 ½ cups of shredded zucchini (255gr) – Drain excess water
2 large eggs (room temperature)
¼ cup of grapeseed oil
½ of sugar (You can use coconut, brown or regular white)
1 teaspoon of vanilla extract
½ cup of sliced blanched almonds (some extra for topping if desired) –Sliced Blanched Almonds

1. Preheat oven to 350 degrees. Grease a 9×5 loaf pan & line with parchment paper
2. Shred zucchini with the large section of a grater. Wrap it with a kitchen cloth and squeeze the excess water, as much as possible then set aside.
3. Whisk together the almond flour, baking soda, salt and ground cinnamon
4. In a sperate bowl; Whisk together eggs, oil, sugar and vanilla extract
5. Pour the wet ingredients into the dry ingredients and mix until combined
6. Add the shredded zucchini, folding them in and then add your sliced blanched almonds
7. Transfer the batter to your greased pan
8. You can add a few more almonds on the top to decorate
9. Bake for 55-60 minutes, check center with toothpick to ensure it comes out clean
10. Remove from oven and let sit to cool down, approx..15 minutes
11. ENJOY!

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