By: Tom Delaney
Good recipe. I've been making zucchini bread for 30 years. This is the first thing I've ever made with almond flour. I used olive oil instead of canola. 1-1/2t Vietnamese cinnamon (it's strong stuff) + 1/2t ground whole cloves (coffee grinder). Instead of coconut flour, I used 1/4c King Arthur unbleached, all-purpose (I'm not looking to completely eliminate gluten). No chocolate chips. One single standard loaf pan - 350F for 45 min. Make sure you wring out the zucchini water (which I've never done before).