Paleo Zucchini Bread

This Paleo Zucchini Bread is lightly sweetened, super soft and moist, with just the right amount of crunch from toasted walnuts. This gluten-free zucchini quick bread is one treat you can enjoy guilt free!

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Grease one 9"x5" loaf pan and preheat the oven to 350ºF.
2. 2In 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. 3Add the almond flour, tapioca flour, coconut flour, baking soda, salt, and cinnamon. Stir until combined. Fold in toasted walnuts.
4. 4Pour the batter into the prepared pan and spread it evenly.
5. 5Bake in the preheated oven for about 35-40 minutes or until a toothpick inserted into the center comes out clean.
6. 6Remove from oven and allow to cool on a wire rack for about ½ hour. Flip out onto a cooling rack to finish cooling.