Coconut Flour Zucchini Bread

Coconut Flour Zucchini Bread

3/4 cup coconut flour
6 eggs, room temperature
1/4 cup local honey
1/4 cup melted coconut oil
1 Tbs. ground cinnamon
1 tsp. vanilla extract
3/4 tsp. baking soda
1/2 tsp. sea salt
1/4 tsp. ground nutmeg
1 1/2 cups shredded zucchini, tightly packed

Preheat the oven to 350 degrees.

In a large bowl, combine the dry ingredients: coconut flour, cinnamon, nutmeg, baking soda, and salt. 

Add the wet ingredients and use a whisk to stir well, breaking up any lumps as you go. The batter will be thick. 

Stir in the shredded zucchini then scoop the batter into the prepared loaf pan.

 

Bake for 45-50 minutes, until an inserted toothpick comes out clean. You know the drill.