Paleo Zucchini Bread

Ingredients

• 1-½ cup Almond Flour
• 1-½ teaspoon Baking Soda
• ½ teaspoons Salt
• 1 teaspoon Cinnamon
• 3 whole Eggs
• 3 Tablespoons Maple Syrup
• 1 whole Banana, Peeled And Mashed
• 1 Tablespoon Coconut Oil, Melted
• 1 cup Grated Zucchini, Squeezed Of Excess Water

Preparation Instructions

Preheat oven to 350 F and grease two mini bread loaf pans.

Combine dry ingredients (flour through cinnamon) in a small bowl and set aside. Combine wet ingredients (everything except zucchini) in the bowl of a stand mixer and beat on medium for about 2 minutes. Alternatively, you can combine them in a large bowl and whisk together vigorously. Add zucchini and mix until combined. Pour dry ingredients into wet and mix until incorporated. Pour batter into loaf pans.

Bake for 32-35 minutes or until a toothpick comes out clean. Remove from oven and let the bread cool in the pan for 5 minutes. Transfer bread out of loaf pan and cool on wire rack.