This zucchini bread recipe’s the perfect accompaniment to eat with breakfast or as a dessert! It’s got so many flavors that compliment each other, that you’ll want to savor each & every bite!

Ingredients:

• 2 T. coconut oil, melted
• 4 large eggs
• 5 T. water
• 1/4 cup monk fruit sweetener
• 1 tsp. vanilla extract
• 1/2 tsp. apple cider vinegar
• 1/2 cup coconut flour
• 1/4 cup blanched almond flour
• 1 tsp. baking soda
• 2 tsp. cinnamon
• 1/4 tsp. sea salt
• 1/2 cup coconut milk
• 1 cup shredded zucchini

Directions:

1. Preheat oven to 350°F.
2. Grease bread pan or use parchment paper in a bread pan (8-1/2″ x 4-1/2″).
3. Place coconut oil, eggs, honey, vanilla & apple cider vinegar in a bowl. Then beat on high for 30 seconds.
4. Combine coconut flour, almond flour, baking soda, cinnamon & salt in a bowl then add to wet ingredients, beating on high until well blended.
5. Place the coconut milk & zucchini in a bowl then mix well. Add to batter & mix well.
6. Pour into loaf pan & bake for 40 to 50 minutes.