I've likely said this before because I tend to become very enthusiastic about food and especially bread, but I'm pretty sure this is my best grain-free bread yet. Seriously, the consistency is awesome, it's not too sweet and it's perfectly moist.
So, last weekend during my lovely Sunday grocery shopping, I completely spaced the fact that I am going out of town for a few days and proceeded to buy groceries as normal for the week. Which meant a lot of fresh produce. Ooops. What to do? Freeze some, give away some and oooh bake some ;)
Baking and listening to music is one of my favorite things to do. So, I turned on some tunes (Warren Haynes and Slightly Stoopid are my current obsessions) and experimented...
Grain-Free Cherry Zucchini Bread
1 1/2 cups shredded zucchini (I peeled mine first but you don't have to)
2 tbls honey
1 tsp vanilla
1 1/2 cups blanched almond flour
3 tbls arrowroot powder
2 tbls macadamia oil (or olive or coconut oil)
1 tsp baking soda
1 tsp baking powder
Dash of sea salt
1/4 cup fresh cherries, chopped
Place the shredded zucchini in a large mixing bowl and add the eggs. Whip up the eggs with the zucchini and then add in the honey and vanilla. Mix until all liquids are incorporated. Next, add in the almond flour, arrowroot powder and macadamia oi mix well until a batter forms. Add in the baking soda, baking powder, salt and mix thoroughly. Lastly, fold in the cherries and stir until they are spread throughout.
Grease a bread pan with coconut oil and bake at 350° for about 25 minutes, cover with foil and bake at 300° for about another 7 minutes.