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My Version of Grandma Ruthie’s Zucchini Bread

My Version of Grandma Ruthie’s Zucchini Bread Related:   breakfast & brunch, desserts & sweets, gluten-free, kid-friendly, pareve, Sukkot, Thanksgiving, vegetarian

Prep time: 15 minutes

Cook time: 45–50 minutes

Yield: 6–8 servings

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This is my version of the zucchini bread I used to bake with my grandma Ruthie on Tuesdays. I make mine with gluten-free, anti-inflammatory ingredients.

Ingredients

  • 1½ cup almond flour
  • ¼ cup raw organic honey, microwaved for a few seconds until soft
  • 1 tablespoon melted coconut oil
  • 3 eggs, beaten
  • 1 teaspoon cinnamon
  • ½ teaspoon pumpkin pie spice
  • 1½ teaspoons vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup grated zucchini

Preparation

  • Preheat the oven to 350 degrees and grease a loaf pan. Combine all ingredients except zucchini and mix together a hand mixer or stand mixer. Once well combined, fold in grated zucchini. Pour mixture pan, and bake until toothpick comes out clean, about 45 to 50 minutes.

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