Spiced Zucchini Bread

**I used almond flour instead of all purpose, coconut sugar instead of granulated and olive oil instead of vegetable. I also divided the 2.5 cups of zucchini and did 1 and 1/4 c of zucchini and 1 and 1/4 c of shredded carrots. It gave it a yummy, sweet taste without added sugar! This has become a staple! *Recipe from Martina McBride’s “Around the Table” cookbook*

%d bloggers like this: