Paleo Zucchini Pistachio Bread

• 4 Eggs
• 1/3 cups Almond Milk
• 1/3 cups Olive Oil
• 2-1/2 cups Almond Flour
• 1/3 cups Tapioca Starch
• 3 Tablespoons Coconut Flour
• 2 Tablespoons Chia Seeds
• 1/4 cups Pistachios, Chopped (divided)
• 2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 2 Medium Zucchinis, Grated

1. Preheat oven to 350u0b0F. Line a loaf pan with parchment paper and set aside.
2. 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.
3. 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.

eggs, almond milk, olive oil, almond flour, tapioca, coconut flour, chia seeds, ubc, baking powder, salt

Taken from tastykitchen.com/recipes/breads/paleo-zucchini-pistachio-bread/ (may not work)