ZUCCHINI BREAD

Around the holidays, it's quite evident my family has a "thing" for Zucchini Bread. It's displayed on almost every table, in every room. It is a staple gift during Thanksgiving and Christmas. One of the many foodie traditions that I'm definitely a fan of. There is nothing better than a guilt-free dessert that will satisfy that pesky sweet tooth. One that I have all too often.  

I'm a sucker for Baklava and Pan Dulce, granted I'm a proud Armenian Mexican American (that was a mouthful, pun intended) with a mut background to match. I have so many traditional and guilt provoking recipes to share. But today, I opted to go for a healthier but equally delicoius alternative. I"m not one to skimp for flavor, so I would recommend Danielle Walker's Against All Grain's, recipe for Zucchini Bread. I fear those that don't like loaves of gluten and grain-free goodness?

Give it a whirl, moist morsels, with spicy and sweet hints of cinnamon , zucchini, and banana. Trust! I need not dissapoint on my first food post. Remember to have fun and feel free to customize your ingredient list to match your needs. Happy Baking!

Prep time: 12 minutes

Cooking Time: 40 minutes

Yield: 1 loaf or 12 muffins

Ingredients: What you'll need 

Coconut Oil for greasing the pan 

1 cup shredded zucchini 

1 1/2 cups blanched almond flour 

2 teaspoons cinnamon 

3/4 teaspoon baking soda 

1/2 teaspoon sea salt 

1/2 teason nutmeg (optional)

3 eggs, beaten 

1/4 cup honey 

1 ripe banana

Method 

1. Preheat the oven to 350 degrees F. Lightly grease an 8 1/2-by-4 1/2 inch loaf pan and place a piece of parchment paper on the bottom. 

2. Press the zucchini between 2 paper towels, squeezing lightly to release excess moisture. 

3. Place the dry ingredients in a small bowl. 

4. 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. 

5. With the mixer running, slowly add the dry ingredients until they have all been incorporated. 

6. Spoon the batter into the prepared pan or a 12-cup muffin pan lined with paper cups, filling each cup 2/3 full. 

7. 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.