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Honey Zucchini Bread With Almond Flour

This honey zucchini bread is a delicious, healthy, and gluten-free way to enjoy everyone's favorite end-of-summer treat.

Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Keyword Honey Zucchini Bread
Prep Time 5 minutes
Cook Time 1 hour 10 minutes

Ingredients

  • 2 cups Finely-Ground Almond Flour
  • 1 tsp Baking soda
  • 2 tsp Ground cinnamon
  • 1/8 tsp Nutmeg
  • 1/8 tsp Ground cloves
  • 1/4 tsp Ginger powder
  • 1/2 tsp Coarse salt
  • 1 cup Shredded zucchini
  • 1/2 cup Raw honey
  • 1/3 cup Applesauce
  • 1 Egg

Instructions

  1. Preheat the oven to 350°. In a medium mixing bowl, combine the almond flour, salt, baking soda, and spices. Set aside.

  2. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, whisk together the egg and the honey until a smooth mixture forms and some air is incorporated into it, about one to two minutes.

  3. Add the applesauce and zucchini and mix until everything is evenly combined. Add the dry ingredients and stir until the dry ingredients are well incorporated into the wet ingredients.

  4. Transfer the batter to a loaf pan lined with parchment paper using a rubber spatula to scrape down the bowl. Smooth the top of the loaf and bake for about one hour and ten minutes, or until a toothpick inserted in the middle comes out clean.

  5. Allow the zucchini bread to cool completely in the baking dish or transfer to the refrigerator to cool overnight.

  6. Slice into even slices and enjoy within a few days or freeze for longer storage.