Gluten Free Zucchini Bread

1/4 cup Coconut flour
2 cups Almond flour
3 eggs (or flax eggs, I used half and half)*
1 very ripe (brown) banana
1 cup shredded Zucchini (skin on)
1 Tbsp Coconut Oil
3 Tbsp raw honey, warmed
1 Tsp Baking Soda
1 Tbsp Cinnamon
1/2 Tsp Nutmeg
1/2 Tsp Salt

*Flax egg is 1 Tbsp ground flax seeds, plus 3 Tbsp water, mixed and left to sit in the refrigerator (to solidify) for 15 minutes to an hour.

Preheat oven to 350 degrees and grease pan w butter, butter substitute, or Olive Oil.

Place all dry ingredients in a bowl together (Flours, Baking Soda, Cinnamon, Nutmeg, and Salt) and mix until clumps are gone.

Warm or melt Coconut Oil and Honey in a sauce pot over low heat.  Once liquid stir into bowl with dry ingredients and mix until until all are blended.

Throw overripe banana, eggs and/or flax eggs into a food processor.  Once pureed add to ingredients in bowl and mix to combine.

Lastly stir in Zucchini, making sure to evenly blend all ingredients.

Once thoroughly mixed pour mixture into baking pan and flatten out top.

Cook for 40 minutes, allow to cool and serve!  I have been using a tiny bit of maple syrup to turn this into a gooey sweet bread!  YUM!

Adapted from recipes featured on Paleo Grubs.

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