Maple Zucchini Bread
Yields: 10 slices
- 4 eggs
- 1/4 cup maple syrup
- 1 banana, mashed
- 2 tbsp grass-fed butter, melted
- 1 tsp vanilla extract
- 1 cup zucchini, finely shredded
- 1/2 cup coconut flour
- 2 tbsp arrowroot flour
- 2 tbsp coconut sugar
- 1 tsp baking soda
- 1/2 tbsp cinnamon
- 1/8 tsp sea salt
Preheat oven to 350 and line a bread pan with parchment paper.
Make sure the water is out of the zucchini by pressing it between two paper towels to absorb the moisture (I'm sure there is a better way to do this, but this is what I did and it worked just fine).
In a large bowl, mix together eggs, maple syrup, banana, butter, vanilla, and zucchini until well combined.
Next, add coconut flour, arrowroot flour, coconut sugar, baking soda, cinnamon, and salt to the wet mixture and mix until all ingredients are well incorporated.
Pour mixture evenly into bread pan.
Bake for 35-40 minutes, or until a toothpick comes out clean in the center.
Remove from oven, allow to cool, slice, and enjoy!
- Preparation time: 10 minutes
- Cook time: 35-40 minutes
- Total time: 45-50 minutes