Zucchini breakfast bread (grain-free)
- 2 cups almond flour
- 1 tbsp coconut flour
- ¼ tsp salt
- ½ tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- ¾ zucchini
- 3 eggs
- 2 tbsp coconut oil
- 3 tbsp honey
- ⅓ cup applesauce
- 1 tsp vanilla
- ⅓ cup walnuts
Preheat oven to 350 degrees F. Lightly grease a loaf pan and set aside.
In a large mixing bowl, combine almond flour, coconut flour, salt, cinnamon, baking soda and baking powder. Stir well to combine.
Trim ends off zucchini. Using the large holes of a box grater, grate zucchini (about 1 cup grated) and transfer to a colander. Press down firmly to squeeze excess water out. Let drain 5 minutes.
In another bowl, combine eggs, coconut oil (melted), honey, applesauce, zucchini and vanilla. Mix well.
Add wet ingredients to dry ingredients and mix just until combined. Chop walnuts and gentle stir into batter.
Transfer mixture to the prepared pan and bake 30 minutes, until golden browned and springing back when touched.
Allow to cool before removing from the pan and slicing. Leftovers can be stored in an airtight container in the fridge for up to 1 week.