Paleo Zucchini Bread (Gluten Free, Dairy Free)

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Ingredients

1 1/2 cup almond flour
2 tbsp coconut flour
1/2 tsp salt
1 tsp baking soda
2 tsp cinnamon
1/8 tsp nutmeg
4 eggs
1/4 cup melted and cooled coconut oil
1/3 cup honey
1 tsp vanilla
1 cup grated zucchini, squeezed dry to take out extra water.

Instructions

Preheat oven to 350F and prepare loaf pan with coconut oil or parchment paper.
In a small bowl, mix together almond flour, coconut flour, salt, baking soda, cinnamon and nutmeg.
In a large bowl, whisk 4 eggs.
To the eggs, add in coconut oil, honey, and vanilla.
Add the dry ingredients to the wet, careful not to over-stir.
Fold in zucchini.
Pour into loaf pan and bake for 30 minutes covered with foil, then take off the foil for the last 10-15 minutes, totaling around 40-45 minutes
If you can insert a toothpick into the center and it comes out clean, you are ready to take it out.
Let cool completely before cutting into.