September always makes me think about Zucchini. Why you ask? That was always the time of year that my mom would bake her famous Zucchini Bread and Cookies! I can still remember running into the house after a long day of school to the sweet aroma of freshly baked Zucchini Bread. The sweet smell of nutmeg and cinnamon, with just a hint of baked Zucchini, always warmed my soul and helped usher in the festive events of Fall.

Now that I’m older, and more than 1,000 miles away from my Mom’s kitchen, I’ve come to miss those sweet smells of September. Isn’t it interesting how taste and smell become such a strong part of any memory we have? It’s a longing for that smell, and maybe a desire to pull in the cool Autumn temperatures, that brought me to this delicious Zucchini Bread Recipe. And because I’m all about choices, I found this amazing Cream Cheese Frosting recipe, just in case you’re looking for a little more sweetness with your slices. And the best part of all? Both recipes are Gluten Free! Could it get any better than that?
2 tsp Cinnamon
1 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Nutmeg
1/4 cup Agave Nectar
1 cup (8 oz) Cream Cheese
3/4 cup Heavy Cream
1/4 cup Agave Nectar
1 Tbsp Vanilla
Preheat Oven to 350 degrees.

Re-hydrate your Zucchini by soaking it in a large bowl. Once zucchini is re-hydrated, drain excess water.

In a large mixing bowl, combine almond flour, cinnamon, baking soda, salt, and nutmeg. Mix together.
In a separate mixing bowl, add ova easy egg crystals + 9 Tbsp water and beat together. Add Agave Nectar to eggs.

Re-hydrate Bananas by soaking in a large bowl. Drain excess water, and combine with eggs and agave.

Place re-hydrated zucchini on a cutting board.

Dice up zucchini into small pieces.

Add zucchini and dry mix to wet ingredients.

Mix until a soft batter forms.

Take a bread pan, spray with cooking oil, then line with parchment paper. The paper will help you lift the bread out of the pan cleanly when baking is complete.

Pour batter into bread pan and spread out evenly.

Bake at 350 degrees for 30-35 minutes.

While bread is baking, make your cream cheese frosting by combining all ingredients in a large bowl and mixing with an electric hand mixer. Mix until light and fluffy peaks begin to form.

Once bread is done baking, remove from oven, lift out of pan, and let cool for 10 minutes.

Spread frosting on top, or slice the bread up and spread it on the frosting, whichever you choose.
The key to this recipe are the great spices! The cinnamon and nutmeg not only give this bread that Fall taste you’ve been looking for, but give your kitchen the sweet smell of Autumn baking. There’s no doubt that your whole home will smell amazing when baking this bread.

The cream cheese frosting really bumped up the flavor of this bread. Believe me, your family will be asking you to lather up their slices with this frosting! Luckily, this recipe makes plenty of it!

Try this recipe today. Believe me, this one will become one of your new “Fall Favorites!”