Coconut Flour Zucchini Bread

This yummy Zucchini Bread is the sneakiest way to get your kids to eat their veggies without them knowing it! My coconut flour version of Zucchini Bread is a great option for those who are gluten-intolerant and tree nut-intolerant

Ingredients

• 1 Cup Zucchini, shredded and tightly packed
• 4 Eggs
• ¼ Cup Coconut Oil, melted
• ½ Cup Maple Syrup, Agave, or Honey
• ¼ Teaspoon Pure Vanilla Extract
• ½ Cup Coconut Flour
• 1 ½ Teaspoons Baking Powder
• ¼ Teaspoon Cinnamon
• ¼ Teaspoon Salt
• ½ Cup Chocolate Chips (optional)
• ½ Cup Roasted Pumpkin Seeds (optional)
• METHOD
• Preheat oven to 350 degrees F.
• Coat a loaf pan with coconut oil or a similar cooking spray.
• Use the Veggie Bullet Shredder blade to shred 1-2 zucchinis. You can also make "zucchini rice" using the Veggie Bullet Spiralizer blade, followed by the Slicer blade.
• In a large mixing bowl or NutriBullet, combine eggs, coconut oil, maple syrup and vanilla. Mix well.
• Slowly add in coconut flour, making sure to blend thoroughly, followed by baking powder, cinnamon, and salt.
• Lastly, fold in shredded zucchini (and chocolate chips, if desired) with a mixing spoon.
• Pour mixture into greased loaf pan (and top with pumpkin seeds, if desired).
• Bake for 45-50 minutes (can be modified to 25-30 minutes for muffins).
• Remove from oven and place on a wire rack. Cool 5-10 minutes before serving.
• Enjoy!