Zucchini Bread

I adapted this recipe from Elana Amsterdam's "The Gluten-Free Almond Flour Cookbook," (see my related post under the general info section on gluten-free cooking). The bread (well, actually, to me it was more of a cake than a bread--it was quite filling) came out so delicious and moist, and made a wonderful dessert after the Salmon Dill Burgers, another Amsterdam recipe, that I tested on the same day. This dish is gluten-free and dairy-free, and totally guilt-free. Read my related blog posting, mentioned above, regarding the ingredients.

Ingredients:

2 cups blanched almond flour, plus more for dusting pans

1/2 teaspoon sea salt

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 cup grapeseed oil

1/2 cup agave nectar (light, not dark)

2 large eggs

1 cup grated zucchini

1/2 cup pecans, coarsely chopped

1/4 cup dried currants

Directions:

Preheat the oven to 350F. Grease 2 mini loaf pans (7.5 x 3.5 x 2.25 inches) with grapeseed oil and dust with almond flour.

In a large bowl, combine the almond flour, salt, baking soda, and cinnamon. In a medium bowl, whisk together the grapeseed oil, agave nectar, and eggs. Blend the almond flour mixture into the wet ingredients until thoroughly combined, then fold in the zucchini, pecans, and currants. Scoop the batter evenly into the loaf pans.

Bake for 50 to 60 minutes on the bottom rack of the oven, until a knife inserted into the center of the loaf comes out clean.

Let the bread cool in the pans for 1 hour before serving. Makes 2 loaves, or about 6 slices each.