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Gluten Free Zucchini Bread

Ingredient List

1-2 medium ripe bananas
2 cups shredded zucchini, squeezed of excess water (try to get as much as you can removed!)*
2 tsp vanilla
1/2 cup coconut sugar or monk fruit sweetener
2 eggs, at room temperature (or flax egg**)
2 tbsp coconut oil or grass fed butter, at room temperature
2 1/4 cups Almond flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 cup chopped walnuts
1/2 cup dark chocolate chips (optional)


  1.  Preheat oven to 350 degrees Fahrenheit.
  2. Combine sugar and butter or oil in mixing bowl.  Blend together with electric mixer.  Add bananas and blend together.   Add eggs and vanilla.
  3.  In separate bowl combine flour, baking powder, baking soda, salt and cinnamon.  Add flour mixture to wet ingredients, then stir in zucchini, walnuts and chocolate chips if using.
  4. Grease a large bread pan.  Add mixture and place in oven for 50 minutes.  Remove from oven after about 30 minutes and place foil on top.  Continue to bake for remaining 20 minutes.
  5. Remove from oven and test with toothpick.  If it does not come out clean, bake for another 10 minutes with foil.  Remove and re-check with toothpick.  May take up to 70 minutes to bake.
  6. Remove from oven and allow to cool.  Enjoy!

*Make sure you squeeze out as much water from the zucchini as possible or it will not cook through.

**Flax Egg:  1 egg=1 tbsp flax meal with 2.5 tbsp water.  Mix together and allow to sit for 5 minutes before using.

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