Almond-Flour Zucchini Bread
Almond flour gives this tender gluten-free zucchini bread a boost of protein. Squeezing excess moisture from the zucchini prevents the bread from becoming too soggy. If you want to make it extra special, add some dark chocolate chips to the mix.
To make ahead: Store the loaves, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month.
2 fat, 1/2 other carbohydrate, 1/2 medium-fat protein