Name: Gluten Free Zucchini Bread
Ingredients: 2 large eggs; ½ cup sugar; 2 cups almond flour; 1 tsp kosher salt; 1 tsp baking soda; ½ tsp cinnamon; 2 cups grated zucchini (squeezed of all excess liquid); 1 tbsp unsalted butter (softened); 1 cup walnuts (coarsely chopped)

Gluten Free Zucchini Bread

Course: Dessert

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Equipment

Loaf pan size: 8.5 x 4.5

Ingredients

2 large eggs
½ cup sugar
2 cups almond flour
1 tsp kosher salt
1 tsp baking soda
½ tsp cinnamon
2 cups grated zucchini squeezed of all excess liquid
1 tbsp unsalted butter softened
1 cup walnuts coarsely chopped

Instructions

Preheat oven to 350°F

Make the batter:

In a large bowl, whisk together the eggs and sugar. Use a sturdy rubber spatula to stir in the almond flour, salt, baking soda and cinnamon. Do not over mix! St

Bake:

Grease the bottom and sides of the loaf pan liberally with the butter. Pour the batter into the pan and tap a few times so it settles evenly. Place the pan on a baking sheet in the center of the oven and bake, undisturbed, for 35 minutes. Lower the heat to 325F and cook for an additional 10 minutes or until a small knife inserted in the center emerges clean. Cool