Elana's Zucchini Bread

Makes 2 loaves (about 12 slices)

2 cups blanched almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 c grapeseed oil
1/2 c agave nectar
2 large eggs
1 c grated zucchini
1/2 c pecans, coarsely chopped
1/4 c dried currants

Preheat the oven to 350°F. Grease 2 mini loaf pans with grapeseed oil and dust with almond flour.

In a large bowl, combine the almond flour, salt, baking soda, and cinnamon. In a medium bowl, whisk together the grapeseed oil, agave nectar, and eggs. Blend the almond flour mixture into the wet ingredients until thoroughly combined, then fold in the zucchini, pecans, and currants. Scoop the batter into the loaf pans.

Bake for 50-60 minutes on the bottom rack of the oven, until a knife inserted into the centre of the loaf comes out clean. Let the bread cool in the pans for 1 hour, then serve.

Note: This recipe has been taken from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam.