Jill's Zucchini Bread
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Ingredients
3 eggs
½ cup honey
¾ cup zucchini, ends trimmed, peeled and grated
¼ cup ghee, softened to room temperature
1 tsp vanilla extract
1 tsp baking soda
1 tsp cinnamon powder
3 cups almond flour
3 eggs
120 ml (170 grams) honey
90 grams zucchini, ends trimmed, peeled and grated
55 grams ghee, softened to room temperature
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) baking soda
1 tsp (5 ml) cinnamon powder
330 grams almond flour
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Instructions
- Preheat oven to 350°F (180°C or gas mark 4).
- In a processor or a mixing bowl, add in the wet ingredients – the eggs, honey, zucchini, ghee, and vanilla extract. After these are processed together, pour in the dry ingredients – the baking soda, cinnamon powder, and almond flour.
- Pulse until batter is thoroughly combined.
- Pour into greased loaf pan.
- Bake at 350°F (180°C or gas mark 4) until top springs back when touched, approximately 25-30 minutes.
Nutritional Info
Storage
Notes
We got this recipe from Jill Rainville, who founded SCD Bakery in Southern MA. Despite being cookbook authors, on special occasions, I go online and order a package from SCD Bakery's "weekly baking." A few days later, a specially marked food package arrives at our doorstep, full of neatly wrapped SCD goodies to eat. This recipe is one of them! - Nilou
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