Makes 6-8 servings
Preparation time 10 minutes
Cooking time 50 minutes
2 cups shredded zucchini ( about 1 large zucchini )
¾ cup sifted coconut flour
2 TBSP honey
1 TSP baking powder
¼ cup extra virgin coconut oil for mixture
½ TSP extra virgin coconut oil for greasing the pan
Wash and grate the zucchini.
Sieve the coconut flour, add the baking powder, honey, coconut oil and grated zucchini.
In a separate bowl crack and whisk the eggs together, once whisked combine the mixtures together.
Stir everything together, then put the whole mixture into the processor again for another 1 – 2 minutes.
Oil the loaf pan with the remaining coconut oil.
Place the mixture into the pan and bake at 190 degrees for around 50 minutes.
Allow to cool before serving.