Almond Flour Zucchini Bread is a delicious way to use up seasonal zucchini. Made with almond flour and sweetened with honey, this loaf is a great snack or make-ahead breakfast. It's gluten, dairy and oil free!
3/4cuparrowroot starchalso called arrowroot powder/flour
1teaspoon baking soda
1teaspoon baking powder
3large eggs, whisked
1cup grated zucchini
1-2teaspoonsorange zest, finely choppedoptional
Preheat the oven to 350 °F. Line the bottom of a 9"x5" loaf pan with parchment paper. Grease the sides with cooking spray or coconut oil. Set aside.
In a large bowl, whisk together the almond flour, arrowroot powder, cinnamon, baking soda, baking powder and salt.
Add the applesauce, honey, whisked eggs and vanilla extract. Mix until well combined.
Fold in the zucchini and orange zest, until the zucchini and zest are evenly distributed. Transfer the batter to the loaf pan. Use a spatula to spread the batter evenly in the pan.
Bake uncovered for 50 minutes, or until a toothpick stuck in the middle comes out clean.
Cool in the pan for 10 minutes, then carefully remove the loaf from the pan and continue to cool on a wire rack for at least an hour. You may need to use a thin knife around the edges of the loaf to get it unstuck.
Store the zucchini bread in an airtight container or storage bag in the refrigerator and eat within 1 week.
Be sure to use almond flour that is a super-fine grind made from blanched almonds. I have the Kirkland brand from Costco and I also like Bob's Red Mill and Yupik brands.