Good zucchini bread. Tends to be a bit more soggy than dry.

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Name: Almond Flour Zucchini Bread
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 teaspoon baking soda baking soda; 1/2 teaspoon salt salt; 1/2 teaspoon nutmeg nutmeg; 3 eggs beaten; 1/4 cup honey honey; 1 ripe banana ripe banana; 1 cup shredded unpeeled zucchini

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INGREDIENTS

1 teaspoon baking soda ; baking soda
1/2 teaspoon salt ; salt
1/2 teaspoon nutmeg ; nutmeg
3 eggs ; beaten
1/4 cup honey ; honey
1 ripe banana ; ripe banana
1 cup shredded ; unpeeled zucchini

INSTRUCTIONS

1. Preheat oven to 350 degrees Farenheit.

2. Combine the dry ingredients in a small bowl.

3. Place the wet ingredients in the bowl of a stand mixer, then beat onmedium for 1-2 minutes until frothy and fully combined. Add the zucchini andbeat again just enough to incorporate.

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

5. Spoon the batter into 2 mini loaf pans. You can also use this batter tomake muffins.

6. Bake for 30-35 minutes until the middle is set and a toothpick comes outclean.

Nutrition (calculated from recipe ingredients)---------------------------------------------- Calories: 603 Calories From Fat: 143 Total Fat: 15.9g Cholesterol: 634.5mg Sodium: 1389.9mg Potassium: 996.5mg Carbohydrates: 102.6g Fiber: 4.8g Sugar: 87.6g Protein: 22g

NOTES

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Almond Flour Zucchini Bread

1 teaspoon baking soda baking soda
1/2 teaspoon salt salt
1/2 teaspoon nutmeg nutmeg
3 eggs beaten
1/4 cup honey honey
1 ripe banana ripe banana
1 cup shredded unpeeled zucchini

1. Preheat oven to 350 degrees Farenheit.

2. Combine the dry ingredients in a small bowl.

3. Place the wet ingredients in the bowl of a stand mixer, then beat onmedium for 1-2 minutes until frothy and fully combined. Add the zucchini andbeat again just enough to incorporate.

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

5. Spoon the batter into 2 mini loaf pans. You can also use this batter tomake muffins.

6. Bake for 30-35 minutes until the middle is set and a toothpick comes outclean.

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Nutrition

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Serving Size: 1 Serving (-521g)
Recipe Makes: -1 Servings

Calories: -2056
Calories from Fat: -2056 (100%)

Amt Per Serving		% DV

	Total Fat -198g	-264 %
	Saturated Fat -121.1g	-606 %
	Monounsaturated Fat -52.8g
	Polyunsanturated Fat -8.8g
Cholesterol -1046.4mg		-322 %
Sodium -1495.4mg		-52 %
Potassium -680.1mg		-18 %
Total Carbohydrate -63.6g		-19 %
	Dietary Fiber -3.4g	-14 %
	Sugars, other -60.2g
Protein -20g		-29 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.