Clean Baking: Refined Sugar Free, Grain-Free, and Dairy-Free Meyer Lemon Zucchini Bread

Clean Baking

1/4 c blanched almond flour

1/4 c coconut flour

1/4 c tapioca starch OR arrowroot starch

4 eggs

1/4 c organic coconut oil, melted

1/4 c xylitol

1/2 c shredded zucchini

1.4 c full fat canned coconut milk

juice & zest from 1/2 meyer lemon

Preheat oven to 325. Grease a loaf pan and line with parchment paper. Whisk dry ingredients together in small bowl. Beat eggs, melted coconut oil, xylitol til creamy. Add coconut milk and juice & zest from lemon and mix til combined. Let sit 10 minutes for coconut flour to absorb some moisture. Bake 40-50 minutes.

From Ambrosian Natural Bakery

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