Almond Flour Zucchini Bread

Almond Flour Zucchini Bread

3 small or 2 medium zucchini
should produce about 1.5 cups when shredded and liquid is squeezed out
3 eggs
3/4 cup Feta cheese or your favorite cheese (optional if you’re dairy free, but ohhh sooo good)
1/4 cup of olive oil
2 Tbs of Flax Flour (optional)
1.5-2 cups almond flour
depending on the size of your eggs, zucchini and if you used flax flour or not
add 1.5 cups first, if you feel that your batter is too runny, add the other .5 cups
1/4 golden raising (optional)
black pepper, thyme and paprika to taste
1/2 ts. baking soda

*Shred and add salt to the zucchini, let sit 10 min and then squeeze out as much liquid as you can.

Bake in a well greased dish at 350 degrees for 45 minutes
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ALTERNATIVE VERSION

2 medium zucchini( finely grated and squeeze out the juice as much as possible)
1/2 carrots Finley grated
3eggs
2tbsp plain yogurt
2cups almond flout
1/2 ts baking powder
Crambled feta 1/4 cup(optional)
Salt, pepper, paprika, garlic powder
Grease the baking pan, bake at 350 ~1h