Pain paléo aux courgettes

Ingrédients

• 3 eggs (room temperature)
• 3 tablespoons coconut sugar (see Notes)
• 1/4 cup unsweetened applesauce
• 1 tablespoon coconut oil (melted)
• 1 cup grated zucchini (water squeezed out after measuring)
• 1 1/4 cups (5 oz.) almond flour
• 1/4 cup 1 oz. tapioca flour, you can also use arrowroot starch
• 2 tablespoons 1 oz. coconut flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup walnuts (toasted and chopped, optional)

Préparation

1. 1

   Grease one 9"x5" loaf pan and preheat the oven to 350ºF.

2. 2

   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.

3. 3

   Add the almond flour, tapioca flour, coconut flour, baking soda, salt, and cinnamon. Stir until combined. Fold in toasted walnuts.

4. 4

   Pour the batter into the prepared pan and spread it evenly.

5. 5

   Bake in the preheated oven for about 35-40 minutes or until a toothpick inserted into the center comes out clean.

6. 6

   Remove from oven and allow to cool on a wire rack for about ½ hour. Flip out onto a cooling rack to finish cooling.