At the end of the summer, it seems there is no end to the amount of zucchini to use up. Here’s a delicious, gluten-free, GAPS and Paleo-friendly way to enjoy the zucchini bounty. And this coconut flour zucchini bread recipe also freezes well so you can enjoy it during the winter too!
Coconut Flour Zucchini Bread
Ingredients
- 1/2 cup coconut flour (where to find)
- 3/4 tsp. baking soda
- 1 tsp. apple cider vinegar
- 1/2 tsp. salt
- 1 Tbsp. cinnamon
- ½ tsp. nutmeg
- 4 pasture-raised eggs
- 2-3 Tbsp. raw honey or Grade B maple syrup
- 1 cup (1 small to medium) zucchini, shredded finely and squeezed out
- 1 ripe banana, mashed
- 1 Tbsp. coconut oil, plus extra if greasing the pan
- 1/2 cup walnuts (Optional)
