Coconut Flour Zucchini Bread

Here's a delicious, gluten-free, GAPS and Paleo-friendly way to enjoy the zucchini bounty. This coconut flour zucchini bread recipe also freezes well!

INGREDIENTS

• 1 cup (1 small to medium) zucchini, shredded finely and squeezed out

• 4 eggs

• 2-3 Tbsp. maple syrup or honey

• 1/2 cup apple sauce

• 1 Tbsp. coconut oil plus extra if greasing the pan

• 1/2 cup coconut blower

• 3/4 tsp. baking soda

• 1/2 tsp. sea salt

• 1 Tbsp. cinnamon

• ½ tsp. nutmeg

• 1 tsp. apple cider vinegar

• 1/2 cup walnuts (Optional)

INSTRUCTIONS

1. Preheat oven to 350 degrees.

2. Grease a small loaf pan (8"x4" or smaller) with coconut oil or line with parchment paper; set aside.

3. Shred your zucchini finely, and then use cheesecloth to squeeze all the moisture out of it.

4. Mix the egg, honey or syrup, oil, and banana together in a large bowl.

5. Mix in the dry ingredients and zucchini, then add the apple cider vinegar, and stir until the batter is smooth.

6. Stir in the nuts, if using.

7. Pour batter into a greased loaf pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. (Larger pans will take less time.)

8. Enjoy!