Paleo Zucchini Pistachio Bread

Preheat oven to 350ºF. Line a loaf pan with parchment paper and set aside.

Beat eggs, almond milk, and oil in a large bowl until well combined. Add almond flour, tapioca starch, coconut flour, chia seeds, 2 tablespoons chopped pistachios, baking powder, and salt. Mix until combined. Stir in grated zucchini.

Transfer batter to prepared loaf pan and top with remaining pistachios. Bake 1 hour to 1 hour 10 minutes, or until a wooden skewer inserted into the middle comes out clean. Remove from oven and cool for 10 minutes before removing from pan and transferring to a cooling rack.