3 pasture-raised eggs
1/3 cup pure maple syrup
1/4 cup full-fall, canned coconut milk, shaken/stirred
2 teaspoons lemon juice
1 teaspoon pure vanilla extract
1 & 1/2 cups grated zucchini, squeezed dry with a towel or paper towel
1 cup finely ground almond flour
1 cup tapioca flour
1/4 cup coconut flour
1 tablespoon ground cinnamon
1/2 teaspoon sea salt
1/4 teaspoon baking soda
Optional add ins: chocolate chips/chunks, raisins, walnuts
Optional Lemon-Coconut Glaze:
1/4 cup full-fat, canned coconut milk, shaken/stirred
1 tablespoon coconut oil, melted
2-3 tablespoons pure maple syrup
Zest of 1 lemon
1. Preheat the oven to 375˚ (F).
2. Grease a standard loaf pan or two mini loaf pans with coconut oil.
3. Whisk the eggs, maple syrup, coconut milk, lemon juice. and vanilla extract together in a medium-sized mixing bowl until well-combined. Then, fold in the grated zucchini.
4. In another medium-sized mixing bowl, combine the flours, cinnamon, salt, and baking soda.
5. Add the dry ingredients to the wet ingredients, and stir until everything is well-combined.
6. Allow the batter to sit for 5-10 minutes.
7. Pour the batter into the prepared loaf pan(s).
8. Bake the loaf/loaves in the preheated oven for about 40 minutes (make sure a toothpick comes out clean before removing!).
9. Allow the bread to cool for about 20 minutes before slicing.
For the Optional Lemon-Coconut Glaze:
1.Combine all the ingredients in a small mixing bowl and whisk until everything is well-combined.
2. Drizzle a desired amount on the zucchini bread and serve.