Yields1 Serving

 1 cup Great River Milling Gluten Free Super-Fine Almond Flour
 1 cup Great River Milling Gluten Free Brown Rice Flour
 2 cups coarsely grated zucchini
 ½ cup light honey
 6 tbsp melted butter
 2 large eggs
 ½ tsp vanilla extract
 ½ tsp salt
 2 ½ tsp baking powder
 ¼ tsp nutmeg
 ½ tsp allspice
 ½ tsp cinnamon
 ¼ tsp ginger
 1 cup walnuts

1

Grate zucchini to set aside in a colander over a bowl and let stand. After letting sit for about 20 minutes, press into colander to remove excess moisture.

2

With an electric mixer at high speed, beat the honey for about 5 minutes, or until white and opaque. Add in the butter, eggs, vanilla and beat several minutes more.

3

Sift together the dry ingredients.

4

Add a bit of the sifted dry ingredients to the honey mixture, alternating with zucchini, add until gone and mix just enough after each addition.

Gluten Free Super-Fine Almond Flour

5

Stir in cup of walnuts for added crunch.

6

Spread mixture into a medium-sized parchment paper lined loaf pan.

7

Bake 35-45 minutes. Pull loaf out of pan to set aside to cool a bit before slicing to enjoy.

Ingredients

 1 cup Great River Milling Gluten Free Super-Fine Almond Flour
 1 cup Great River Milling Gluten Free Brown Rice Flour
 2 cups coarsely grated zucchini
 ½ cup light honey
 6 tbsp melted butter
 2 large eggs
 ½ tsp vanilla extract
 ½ tsp salt
 2 ½ tsp baking powder
 ¼ tsp nutmeg
 ½ tsp allspice
 ½ tsp cinnamon
 ¼ tsp ginger
 1 cup walnuts

Directions

1

Grate zucchini to set aside in a colander over a bowl and let stand. After letting sit for about 20 minutes, press into colander to remove excess moisture.

2

With an electric mixer at high speed, beat the honey for about 5 minutes, or until white and opaque. Add in the butter, eggs, vanilla and beat several minutes more.

3

Sift together the dry ingredients.

4

Add a bit of the sifted dry ingredients to the honey mixture, alternating with zucchini, add until gone and mix just enough after each addition.

Gluten Free Super-Fine Almond Flour

5

Stir in cup of walnuts for added crunch.

6

Spread mixture into a medium-sized parchment paper lined loaf pan.

7

Bake 35-45 minutes. Pull loaf out of pan to set aside to cool a bit before slicing to enjoy.

GF Zucchini Bread