Paleo Zucchini Bread

Paleo Zucchini Bread

4 large eggs, room temp & separated
2 medium zucchini, grated
1/2 cup almond butter
1 cup almond meal
1 tsp salt
2 tablespoons honey
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/4 tsp cloves
1 tsp baking powder

Preheat oven to 325°

Grease a loaf pan, line the sides of the pan with parchment paper and grease that too ( I used foil, fresh out of parchment paper!)

Beat the egg yolks until they have lightened to a lemony-yellow color (about 2 minutes). Add zucchini, almond butter, almond meal, salt, honey, spices & baking powder, mix until well blended.

In a separate, clean bowl with clean beaters whip the egg whites until stiff peaks form. This works best with a metal bowl, room temperature egg whites.

Take a big spoonful of the beaten egg whites and mix well into the zucchini mixture. Fold the zucchini mixture into the egg whites until no more streaks of white appear.

Pour the batter into the pan and bake for 45-50 minutes until browned and puffy on top and firm in the center. Let cool in the pan for 10 minutes before removing from pan to cool on a wire rack.