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Gluten Free zucchini bread

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This is a recipe that makes me not miss gluten. I love how the moisture of the zucchini gives this bread a good density without being heavy. I use a loaf pan that is generally 8.5 x 4.5 inches. The cinnamon and walnuts give great flavors and richness.

Ingredients

2 large eggs

½ cup sugar

2 cups almond flour

1 teaspoon kosher salt

1 teaspoon baking soda

½ teaspoon cinnamon

2 cups grated zucchini, squeezed of all excess liquid

1 tablespoons unsalted butter, softened

1 cup walnuts, coarsely chopped

Serves: 8-10

Instructions

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