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We got this recipe from Jill Rainville, who founded SCD Bakery in Southern MA. Despite being cookbook authors, on special occasions, I go online and order a package from SCD Bakery’s “weekly baking.” A few days later, a specially marked food package arrives at our doorstep, full of neatly wrapped SCD goodies to eat. This recipe is one of them! - Nilou


3 eggs
½ cup (170 g) honey
¾ cup (90 g) zucchini, ends trimmed, peeled and grated
¼ cup (55 g) ghee, softened to room temperature
1 teaspoon (5 mL) vanilla extract
1 teaspoon baking soda
1 teaspoon cinnamon powder
3 cups (330 g) almond flour


1. In a processor or a mixing bowl, add in the wet ingredients– the eggs, honey, zucchini, ghee, and vanilla extract
2. After these are processed together, pour in the dry ingredients: the baking soda, cinnamon powder, and almond flour
3. Pulse until batter is thoroughly combined
4. Pour into greased loaf pan
5. Bake at 350°F (180°C or gas mark 4) until top springs back when touched, approximately 25-30 minutes


1 loaf

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0