Grain-free Lemon Poppy Seed Zucchini Bread

These cool August days that we’ve been getting out here on the east coast have me reeling and day-dreaming of autumn. The crisp fall air, bundled up with layers on and warm goodies baking in the oven, ahh the best time of the year. I can see it all so crystal clear. But, nevermind wishing these beautiful summer days away. We’ve been blessed with farm fresh zucchini to bake with and a beautiful breeze to cool that kitchen down. These are the days I yearn for. These are the days of pure heaven and bliss. Don’t fast forward friends, just press play.

Grain-free Lemon Poppy Seed Zucchini Bread {print me!}

Adapted from Against All Grain

Notes: I cannot guarantee the quality of this recipe when using any almond flour other than the Honeyville product I mentioned. It is the finest and best quality. Baking with alternative flours is tricky, use caution when subbing out any of the ingredients listed above. This bread is a little on the less sweet side. If you’d like a sweeter style bread I suggest using a sweetened applesauce.

Ingredients:

• 2 cups blanched almond flour 
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 tablespoons of poppy seeds
• 1 1/2 cups of grated zucchini {about half of a large zucchini, see below for instructions on how to properly prepare}
• 2 tablespoons fresh lemon zest
• 1/4 cup local honey
• 1/4 cup unsweetened applesauce
• 3 large eggs

Preheat the oven to 350 degrees.

Grate the zucchini just as you would a block of cheese by using a coarse grater. After you’re done grating and in order for the bread to bake to the right consistency, you”ll want to squeeze the excess moisture out of the zucchini. In my experience, the most effective way to do this is to take a small handful at a time and squeeze the zucchini over the sink. After you’ve squeezed all the water out, lay that zucchini out on a tea towel. Allow to air-dry for about 10 minutes, then use the towel to pat the remaining water out of the zucchini.

In a small mixing bowl with a hand-mixer blend together the eggs, honey and applesauce. Then gently whisk in the lemon zest and zucchini. In a separate bowl sift or combine well together the blanched almond flour, sea salt, baking soda and poppy seeds. Now pour in the wet ingredients and mix well.

This recipe will fit a 1 pound bread loaf pan. Line your pan with parchment paper or grease it well with coconut oil. Pour the batter in the pan and bake for about 45 minutes. The loaf will be ready to eat when you insert a toothpick in the center and it comes out clean.