Almond Zucchini Bread

from Janice Welch

2 1/2 cups of almond flour
1/3 cup melted ghee
1 large zucchini
2 tsp Frontier brand non-alcohol vanilla flavoring
1 tsp baking soda
1/2 tsp sea salt
1/2 tsp vitamin C crystals (non buffered)
3 eggs

Preheat oven to 350 degrees. Prepare loaf pan with ghee and dust with almond flour. Combine flour with baking soda, salt, and vitamin C crystals in a bowl and set aside. Grate zucchini in food processor and change blade to the processing blade. Add the ghee, vanilla, and eggs to the zucchini and process until smooth. Add the wet ingredients to the dry and mix well. Spoon into the prepared loaf pan. Bake for approximately 50 minutes. Remove from pan and transfer to a cooling rack. If you will not be using very quickly, slice loaf in half, store one half in the refrigerator, the other in the freezer.

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