Delicate and tender; sweet and moist; this gluten-free zucchini bread is one of the best ways to enjoy the bounties of late summer!

Makes 1 loaf

Ingredients

• 1-1/2 cup almond flour
• 2 tablespoons buckwheat flour
• 1 tablespoon flax meal
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• 3 pasture raised organic eggs
• ¼ cup pure maple syrup
• 1 ripe banana, mashed
• 1 cup shredded zucchini
• **option to add chopped nuts: 1/4 cup**

Directions

• Preheat oven to 350 degrees.
• Combine the dry ingredients and spices in a large bowl. Add the zucchini and mix just enough to incorporate.
• Place the wet ingredients in a medium bowl or blender. Blend for 1-2 minutes until frothy and fully combined.
• Slowly add the wet ingredients to the dry ingredients, stirring continuously until completely incorporated.
• Spoon the batter into a loaf pan or lined muffin tins.
• Bake for about 35 minutes until the middle is set and a toothpick comes out clean.