Gluten-Free Almond Flour Zucchini Bread

Preheat oven to 350°F and grease a 9”x 5” loaf pan. Line bottom of pan with a long strip of parchment paper so the strip of parchment will go along the bottom and up the sides to make a sling. Lining the bottom of the pan is optional but will make the bread come out of the pan easier.

In a large bowl, add the flours, baking powder, baking soda, salt, and cinnamon, and whisk to combine. Set bowl aside. In another large bowl, whisk the eggs, sugars, oil, vanilla, and almond extract. Add dry ingredients to the wet ingredients and mix to incorporate using a rubber spatula. Once mixed, add in zucchini, and chopped crystalized ginger. Mix to combine. Pour batter into the prepared loaf pan.

Bake zucchini bread for 60-70 minutes, or until a toothpick inserted comes out clean. Set pan on a wire rack to cool.

While bread is cooling, prepare the glaze. In a large mixing bowl, add powdered sugar. Add vanilla and milk and whisk to combine. More milk may be added to make the glaze thinner if desired.

Once the bread is cool, remove from pan and set onto serving plate. Pour the glaze on top and some may drizzle down the sides. Garnish with chopped crystalized ginger(if desired).

Other ingredients may be added to the bread. Add up to 2 cups of other dried fruits, nuts, or chocolate chips. Wrap the bread well and store at room temperature for up to three days. The bread may also be frozen.