Gluten- Free Zucchini Raisin Bread
Ingredients:
1 medium zucchini
1 1/2 cups almond flour
1 1/2 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 large eggs
1/2 cup dark brown sugar
1/2 cup canola oil
1 tsp vanilla extract
1 cup raisins
Directions:
Preheat oven to 350 F. Grease 9X5 loaf pan with gluten-free nonstick cooking spray.
Grate the zucchini. Drain the excess liquid by placing the zucchini into a colander and pressing out the liquid using the back of a wooden spoon. Set aside.
Whisk almond flour, cinnamon, baking soda, baking powder, brown sugar and salt together.
In separate bowl crack eggs and gently beat. Add canola oil and vanilla extract. Pour liquid mixture to dry ingredients.
Stir in the shredded zucchini and raisins. Mix thouroughly. Let batter rest 3-5 minutes. Then spread evenly into the prepared pan.
Bake until golden brown, approx. 50 minutes. A cake tester inserted into the center of the loaf should come out clean and have an internal temperature of 205 F.
Let bread cool completely.
The bread should keep up to 3 days at room temperature. Wrap it tightly in plastic wrap or in a ziploc bag.
You can substitute raisins for any dried fruit or nuts you may choose. You can also add chocolate chips for more of a desert cake taste.