Monday, September 21, 2015

Zucchini bread with currants {grain-free}

This is not your traditional zucchini bread, heavy on cinnamon and oil.  This zucchini bread is grain-free, slightly sweet from the currants, and a delicious treat.  It's light in your stomach and is wonderful toasted with a bit of butter.  It reminds me more of irish soda bread than zucchini bread actually.  The recipe comes from Hayley Mason and Bill Staley, two Pittsburghers who have written 3 great cookbooks:  Gather, The Art of Paleo Entertaining, Make it Paleo I, and Make it Paleo II.  They are wonderful photographers and have photographed other cookbooks as well.

Zucchini Bread with Currants {Grain-free}
from Gather by Hayley Mason and Bill Staley
makes 2 mini loaves

1 1/2 cups almond flour
1 T arrowroot flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
2 eggs
1/4 cup maple syrup
1/4 cup butter, melted
1/2 cup zucchini, shredded and squeezed of excess water
1/2 cup currants

Preheat oven to 350 degrees and butter two mini loaf pans.  In a medium mixing bowl, combine the almond flour, arrowroot flour, baking powder, salt, cinnamon, and nutmeg.

In the bowl of a stand mixer, combine the eggs, maple syrup, and melted butter and mix well.  Add the almond flour mixture and mix until smooth.  Stir in the zucchini and currants until evenly combined.

Pour batter into two mini loaf pans.  Bake for 40 minutes or until toothpick inserted in the center comes out clean.  Allow to cool before slicing.

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