This gluten-free version of my grandmother’s amazing zucchini bread is an absolutely delicious treat made with wholesome ingredients.

Units Scale

1 1/2 cups fine blanched almond flour

2 small eggs

1/4 cup avocado oil

3/4 cup pure cane sugar

1/2 tsp vanilla

3/4 cup shredded zucchini, squeezed

1/2 c crushed pineapple, very well drained

1 1/4 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

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Add eggs, oil, sugar, and vanilla to a food processor and pulse until fully blended
Add the remaining ingredients into the food processor and process until everything is fully combined and the batter is smooth
Pour the batter into a 9” x 5” parchment-lined loaf pan
If you have time, place the batter in the fridge to chill for 1-2 hours before baking
When you’re ready to bake, preheat the oven to 350F
Place the zucchini bread in the oven and bake for about an hour – once you can press a toothpick into the center and pull it out clean, it’s ready!
Allow the bread to cool before removing it from the pan and cutting – enjoy warm with some optional melted butter and flakey sea salt on top

*If you can, allow the batter to chill for 1-2 hours in the fridge before baking!