Almond Meal Zucchini Bread

Fall is in the air! My absolute favorite time of the year! We have had some crisp nights and warm days, and I can just feel Autumn in the air. My friend, Monika, brought me over a huge zucchini from her garden, somewhen I saw this recipe I just had to try it. I shredded the zucchini and got TEN cups! I froze them in two cup batches so I can enjoy this bread again!

This bread is fantastic...moist, dense, and nutritious...doesn't get much better than that!




Almond Meal Zucchini Bread
Recipe from: Against All Grain blog

Adapted from original recipe to make two loaves

Ingredients:

3 Cups Almond Meal
4 tsp Cinnamon
2 tsp Baking Soda
1tsp Salt
1tsp Nutmeg
6 Eggs, beaten
1/2 Cup Honey
2 Ripe Bananas
2 Cups Zucchini, shredded

Directions:
1. Preheat oven to 350 degrees
2. Combine dry ingredients in a small bowl
3. Place wet ingredients in a large bowl, then beat on medium for 1-2 minutes, until frothy and fully combined. Add the zucchini and beat just to incorporate.
4. Slowly add the dry ingredients with mixer running, until all dry mixture is combined.
5. Spoon batter into 2 greased loaf pans.
6. Bake for 45 minutes until the middle is set and toothpick comes out clean.



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