2 cups blanched almond flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 cup grapeseed oil
1/4 cup xylitol
1 tsp stevia
2 large eggs
1 cup grated zucchini
1/2 cups pecans (coarsely chopped)
1/4 cup of dried currants (if you don’t have replace w/ 1 tsp pumpkin pie spice)
Preheat oven to 350. Grease 2 mini loaf pans with grapeseed oil and dust with almond flour.
In a large bowl, combine the almond flour, salt, baking soda cinnamon, stevia and xylitol.
In a medium bowl, whisk together the grapeseed oil and eggs.
Blend the almond mixture into the wet ingredients until thoroughly combined, then fold the zucchini, pecans, and currants (or pumpkin pie spice).
Bake for 50-60 minutes on the bottom rack of the oven, until a knife inserted into the center of the loaf comes out clean.
Let the bread cool in the pans for 1 hour then serve.