This week I made a great almond flour zucchini bread from the Against All Grain website. The recipe was easy enough. I made a double batch and used a medium sized zucchini to get the 2 cups of zucchini needed. Everything worked out well following the recipe. The only adjustment I needed was a longer bake time (roughly 45 minutes). I now have 4 mini loaf pan sized zucchini bread treats!

One tip, eat these within a few days or put them in the fridge. They will mold after four days.