Gluten-Free Zucchini Bread or Muffins (Zucchini Chocolate Chip Muffin Recipe)

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from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam
Makes 2 loaves (about 12 slices) or 9-12 muffins (depending on how big they are)

Servings:

*2 cups blanched almond flour
*1/2 tsp. baking soda
*1/2 tsp salt
*1 tsp. ground cinnamon
*1/4 cup grapeseed oil I used melted organic butter instead
*1/2 cup agave nectar
*2 large eggs
*1 cup grated zucchini
*1/2 cup pecans coursely chopped and 1/4 cup dried currants (I omitted and added 1/2 cup chocolate chips to 1/2 of the batter; add up to 1 cup chocolate chips to the whole recipe if you want them all to be chocolate chip zucchini muffins)

1. Preheat oven to 350°. Grease 2 mini loaf pans or 12 muffin tins with grapeseed oil (again, I used melted butter) and dust with almond flour.
2. In a large bowl, combine almond flour, salt, baking soda and cinnamon. In a medium bowl, whisk together the oi (or butter), agave and eggs. Blend the almond flour mixture into the wet ingredients until combined, then fold in the zucchini, pecans and currants, if using (or chocolate chips). Scoop the batter into the loaf pans or muffin tins. Depending on how full your muffin tins are, you may not fill all 12. If a few are unused, fill them up 1/3 of the way with water so the empty tins don't burn.
3. Bake until a knife inserted in the center of the bread or muffins comes out clean. This will take 40-60 minutes for the loaves, more like 25-30 minutes for muffins. If you've made bread, allow it to cool completely before slicing.