Paleo Zucchini Bread

Instructions

1. 1
   Preheat oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper.
2. 2
   Grate zucchini and squeeze out excess moisture using a clean towel.
3. 3
   In a large bowl, whisk together almond flour, tapioca flour, baking soda, cinnamon, nutmeg, and salt.
4. 4
   In a separate bowl, whisk eggs, honey, coconut oil, and vanilla until smooth.
5. 5
   Stir wet ingredients into dry until just combined. Fold in squeezed zucchini and optional nuts.
6. 6
   Transfer batter to loaf pan, smooth the top, and sprinkle with extra nuts if desired.
7. 7
   Bake 35-40 minutes, until toothpick inserted into center comes out clean.
8. 8
   Cool in pan for 10-15 minutes, then lift onto a rack to cool completely before slicing.