THE GESTATIONAL DIABETIC
Prep Time: 10 Min
Cook Time: 45 Min
– Large Eggs – Avocado Oil – Vanilla Extract – Shredded Zucchini – Ground Cinnamon – Double Acting Baking Powder – Blue Diamond Almond Flour
Move an oven rack to the very center settings, then preheat the oven to 350°F. Shred the zucchini if needed.
In a large bowl, combine the eggs, oil and vanilla and mix very well. Add the zucchini and mix.
In a separate bowl, combine the sugar, cinnamon, salt, baking powder and flour and mix together.
Pour the dry mixture into the wet mixture and mix until all dry ingredients are wet.
Spray the bottom of the loaf pan with non-stick spray. Pour the batter into the loaf pan and spread across evenly.
Place the pan in the preheated oven on the center rack. Bake for 45 minutes, or until the top center of the bread is no longer batter.
Remove from the oven. Cool for 10 minutes, then give it a quick side-to-side shake to release the sides. Allow to cool.
Remove loaf from the pan and cut into 12 even slices.