Almond-Flour Zucchini Bread

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).

I used applesauce instead of brown sugar and stevia sweetened chocolate to make it sugar free. Family loved it.

This was SO delicious- and best of all- no mixer required! It was a recipe my young boys could help with. Here are the changes I made: subbed olive oil for canola (I am thinking about trying melted ghee next time!) and I cut the sugar by about a third, so I used a scant half cup. I also made them as muffins (it made 9 muffins- took about 25 min in 375 degree oven). They held together very well for almond flour and were super moist. This recipe is a keeper. Thanks, Eating Well!