Ingredients

The following ingredients have 4 Servings
  • 3 eggs (room temperature)
  • 3 tablespoons coconut sugar
  • ¼ cup unsweetened applesauce
  • 1 tablespoon coconut oil (melted)
  • 1 cup grated zucchini (water squeezed out after measuring)
  • 1¼ cups (5 oz.) almond flour
  • ¼ cup (1 oz.) tapioca flour
  • 2 tablespoons (1 oz.) coconut flour
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup walnuts (toasted and chopped)

Instruction

  • Grease one 9″x5″ loaf pan and preheat the oven to 350ºF.
  • In a large bowl or mixer, combine the eggs, coconut sugar, apple sauce, and coconut oil. Mix on medium speed for about 2 minutes. Add zucchini and stir to combine.
  • Add the almond flour, tapioca flour, coconut flour, baking soda, salt, and cinnamon. Stir until combined. Fold in toasted walnuts.
  • Pour the batter into the prepared pan and spread it evenly.
  • Bake in the preheated oven for about 35-40 minutes or until a toothpick inserted into the center comes out clean.
  • Remove from oven and allow to cool on a wire rack for about ½ hour. Flip out onto a cooling rack to finish cooling.