I tend to think of zucchini bread as a fall recipe because of the spices like cinnamon and nutmeg. But zucchinis are in season from Spring until early Fall here, so really this bread can fit into so many months. I love the little ribbons of green running through the loaf, and I love the mild flavor and sweetness.
The weather is turning here. It's still hot during the day, but cooler in the mornings and evenings. The cicadas are going nuts and it's getting dark just a little earlier. I love this time of year because school has started and I'm back at work. The excitement and pressure of doing lots of summer activities dwindles as I'm busier during the day and need more quiet and relaxing time when I'm home. My husband and I walk our dog Clover together most nights and it's such a sweet, lovely time together. No matter what I'm feeling when we leave the house, my head always clears and I feel so calm and like myself once we're back at the house. Our baby is due in about two months now- it seems so close! And I love the image of carrying him in a sling all bundled up while we go on the same walks in late Fall and early Winter.
This recipe makes four mini loaves, I use this Wilton 4 Cavity Mini Loaf Pan, but you could also bake it as one loaf like my Banana Bread, using the trick of lining the loaf pan both ways with parchment paper. I used butter this time, but you could also substitute coconut oil, or try 1/4 oil and 1/4 water. I ate it sliced and plain, and at breakfast we've been eating it toasted with butter and a sprinkle of coconut palm sugar. We have one little piece left before it's all gone and I'm going to make a new batch as soon as I can!
Grain Free Zucchini Bread
makes 4 mini loaves
3 C blanched almond flour
1 T cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
1/2 C butter melted
1/2 C honey
2 tsp vanilla
2 C shredded zucchini (from 1 large zucchini and measured before the water is pressed out)
Preheat the oven to 350
Grease a mini loaf pan (or line a large loaf pan with parchment paper)
First grate the zucchini and wrap in a couple layers of paper towel or cheese cloth to squeeze out the excess water
Then whisk the eggs, honey, vanilla and cooled melted butter together
In a separate bowl mix the blanched almond flour, cinnamon, nutmeg, baking soda and salt
Next blend the wet into the dry and mix well
Add the shredded and pressed zucchini and stir to combine
Pour into the loaf pans and bake 35-40 minutes until the top is not too jiggly and the edges are not burned
Remove from the oven and let cool before loosening the edges with a knife and removing the mini loaves