Low Carb Coconut Flour Zucchini Bread

• 9/16 cup coconut flour Organic defatted
• 7/8 teaspoon baking soda
• 2 teaspoons cinnamon powder
• 1/2 teaspoon nutmeg powder
• 1/2 teaspoon salt
• 4 eggs medium
• 2 1/2 tablespoons maple syrup
• 1 tablespoon coconut oil
• 1 banana Ripe, mashed
• 2 teaspoons white balsamic vinegar
• 1 5/8 cups zucchini grated
• 9/16 cup roasted salted peanuts

1. Preheat oven to 180C/350F. Lightly grease a 10cmx20cm loaf pan. Line base and sides with baking paper.
2. Combine coconut flour, baking powder, cinnamon, nutmeg and salt together into a bowl. nn another large bowl, whisk together eggs, maple syrup, coconut oil, mashed banana and white balsamic vinegar. Stir in zucchini and roasted salted peanuts.
3. Lightly fold the flour mixture into the egg mixture until just incorporated. Spoon the batter into the prepared pan, levelling the top.
4. Bake for about 50 minutes or until loaf is cooked when tested with a skewer. Cool in pan for 10 minutes. Turn loaf onto a wire rack to cool completely.

coconut flour, baking soda, cinnamon powder, nutmeg powder, salt, eggs, maple syrup, coconut oil, banana, white balsamic vinegar, zucchini, peanuts

Taken from www.yummly.com/recipe/Low-Carb-Coconut-Flour-Zucchini-Bread-1823551 (may not work)