Zucchini Bread

Grain free, no refined sugar, Paleo option available

Ingredients 

1 c almond flour
½ c oat flour*
¼ c cassava flour
1/4 cup shredded coconut
1 tsp baking soda
½ tsp baking powder 
1 tsp cinnamon
Hefty pinch sea salt (~1 tsp)

3 eggs
¼ c maple syrup
1 ripe banana, mashed
​1/4 cup coconut oil, melted
1 cup zucchini, grated and excess moisture squeezed out 

Recipe

Preheat the oven to 350 degrees F. Grease a loaf pan with a bit of coconut oil and dust completely with oats and coconut shreds. Set aside.

Mix 1st eight ingredients together well in a medium bowl.
In another bowl, combine eggs, syrup, and banana. Slowly pour in melted coconut oil while stirring so you don’t scramble the eggs with the oil. Mix the dry ingredients into the wet with a large spoon or spatula. Fold in the zucchini.
Pour the batter into the prepared loaf pan. Sprinkle with extra coconut shreds and/or oats.
Bake for 35-40 minutes or until the top is golden and the loaf is set (stick a knife in the center and it should come out clean). Remove from the oven and let cool completely before serving.

*Use 1 ½ cups almond or cashew flour and omit the oat flour if making paleo