Paleo Coconut Zucchini Banana Bread

I don't eat a lot of bread (anymore) - so when I do I want it to be the good stuff. Usually I go for some dense capeseed bread, but I recently got some coconut flour from Coconut Magic and wanted to try making my own. Better yet, this bread is paleo & gluten free, and has some hidden zucchini - you can't taste the zucchini at all, in case you were wondering. The result was a subtly sweet, soft bread that is absolutely perfect with tahini, peanut butter, honey and whatever else you want to put on it - or perfect on it's own.

Recipe:

• 1/2 cup coconut flour

• 3/4 tsp. baking soda

• 1/2 tsp. salt

• 1 Tbsp. cinnamon

• ½ tsp. nutmeg

• 4 organic eggs

• 2-3 Tbsp. maple or agave syrup

• 1 cup (1 small to medium) zucchini, shredded finely

• 1 ripe banana, mashed

• 1 Tbsp. coconut oil

• 1/2 cup walnuts (optional)

• 1 Tbsp maca power

• 1 Tbsp chia seeds

Method:

1. Preheat oven to 350 degrees. Line your bread tin with baking paper and set aside.

2. Shred your zucchini finely, and then use a nut milk bag or cheesecloth to squeeze all the moisture out of it.

3. Mix the egg, syrup, oil, and banana together in a large bowl. Add the dry ingredients and zucchini, and stir until the batter is smooth. Stir in the nuts, if using.

4. Pour batter into your greased loaf pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.

Enjoy!

This recipe is based on one I found at Small Footprint Family.