grain free, gluten free, dairy free, sugar free coconut zucchini bread...and it's easy!

Seriously, soooooo easy, and it tastes good too!  Here's the recipe muffin style.  You'll be in and out of the kitchen in 30 minutes.  If you're watching calories, I did 5 whole eggs and the rest egg whites.  You could also add some flax seed for extra fiber.  Or sub in honey for the maple syrup if that's your fancy.  Trader Joe's and Bob's Red Mill both make an awesome coconut flour.    


Servings: 12
Preparation Time: 35 minutes including cook time

• 1 cup shredded zucchini
• 8 eggs
• 1/2 cup melted coconut oil
• 5 tablespoons maple syrup
• 2 teaspoon vanilla extract
• 3 teaspoons cinnamon
• 1/2 teaspoon salt
• 3/4 cup coconut flour
• 1 teaspoon baking powder

Preheat your oven to 350. Combine everything but the coconut flour and baking powder into your mixing bowl. Mix on low-medium speed until well blended. Next, add your coconut flour and baking powder and mix again. Scrape down the bowl and mix one last time until combined and relatively smooth.

Pour into greased muffin tins and bake for approximately 20-25 minutes (until firm to the touch).