ZUCCHINI BREAD WITH ALMOND BUTTER AND WHIPPED HONEY

When zucchinis are in abundance, it’s the perfect time to use them in a new way. This moist bread, made with olive oil and almond butter, is just as delicious for breakfast as it is for an afternoon snack. A hint of cinnamon adds a comforting touch, and it’s even better served with creamy whipped honey.

INGREDIENTS

ZUCCHINI BREAD

• 1 cup all-purpose flour
• 1 cup brown sugar
• 1 tsp baking soda
• 1 tsp cinnamon
• ¾ cup olive oil
• 2 eggs
• 1 ½ cups grated zucchini
• ½ cup Almond Butter Sea Salt

WHIPPED HONEY

INSTRUCTIONS

1. Preheat the oven to 350 °F (175 °C). Line a loaf pan (8 ½ x 4 ½ in.) with parchment paper.
2. In a bowl, combine the flour, brown sugar, baking soda, and cinnamon.
3. Add the olive oil, eggs, grated zucchini, and almond butter. Stir gently until the batter is smooth (avoid overmixing).
4. Pour the batter into the prepared pan and bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean.
5. While the bread bakes, prepare the whipped honey: in a tall container, blend the honey and butter with an immersion blender until pale and creamy. Set aside.
6. Let the bread rest for about 30 minutes before removing from the pan. Transfer to a wire rack and cool for another 30 minutes. Slice and serve with the whipped honey.

NOTES
Whipped honey will keep in the refrigerator for up to one week. For a softer texture, take it out about 30 minutes before serving. You can also spread it straight from the fridge — it will melt as soon as it touches the warm/room temperature bread.