Gluten-free, Dairy-Free, Serves 12
- 3 eggs
- 1 cup coconut oil
- 3 Tbsp pure vanilla
- 2 1/4 cup Stevia Monk Fruit sugar
- 1 cup almond flour
- 2 cups coconut flour
- 1 tsp sea salt
- 2 cups zucchini shredded
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 Tbsp cinnamon ground
- 2 cups fresh blueberries
Directions:
Preheat the oven to 350 degrees F. Pretreat loaf pans, should be enough for two loaves. In a large bowl, beat eggs, oil, vanilla, and sugar together. Fold in the zucchini. In a separate bowl, combine flour, salt, baking soda, powder, and cinnamon. Once mixed gently stir into the wet mixture. Lastly, fold in the blueberries and transfer the batter into the pans. Bake for 50 minutes or until a toothpick comes out clean. Let cool for 20 minutes in pans before transferring onto a wire rack to cool completely.