Paleo Zucchini Bread

• 1-1/2 cup Almond Flour
• 1-1/2 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1 teaspoon Cinnamon
• 3 whole Eggs
• 3 Tablespoons Maple Syrup
• 1 whole Banana, Peeled And Mashed
• 1 Tablespoon Coconut Oil, Melted
• 1 cup Grated Zucchini, Squeezed Of Excess Water

1. Preheat oven to 350 F and grease two mini bread loaf pans.
2. Combine dry ingredients (flour through cinnamon) in a small bowl and set aside. Combine wet ingredients (everything except zucchini) in the bowl of a stand mixer and beat on medium for about 2 minutes. Alternatively, you can combine them in a large bowl and whisk together vigorously. Add zucchini and mix until combined. Pour dry ingredients into wet and mix until incorporated. Pour batter into loaf pans.
3. Bake for 32-35 minutes or until a toothpick comes out clean. Remove from oven and let the bread cool in the pan for 5 minutes. Transfer bread out of loaf pan and cool on wire rack.

flour, baking soda, salt, cinnamon, eggs, maple syrup, banana, coconut oil, zucchini

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