Ingredients

• ½ cupcoconut flour
• 2 teaspoonscinnamon
• ½ tspbaking soda
• ½ tspbaking powder
• ¼ tspnutmeg
• ¼ tspground cloves
• ¼ tspsalt
• 4 largeseggs
• ⅓ cupmaple syrup
• 3 tbsscoconut oil (Melted)
• 1 tspvanilla extract
• 1 cupshredded zucchini (about 1 medium-sized zucchini)

Directions

1. Preheat oven to 350 degrees.
2. Prepare a loaf pan (mine was 8 ½” x 4 ½” in size) by spraying with nonstick cooking spray (or greasing with coconut oil).
3. Line the bottom of the pan with wax paper.
4. In a medium mixing bowl, whisk to combine Coconut Flour, Cinnamon, Baking Soda, Baking Powder, Nutmeg, Cloves, and Salt.
5. Set aside.
6. In a large mixing bowl, whisk Eggs well.
7. Add in Maple Syrup, melted Coconut Oil, and Vanilla
8. Whisk well to combine.
9. Whisk in shredded Zucchini.
10. Pour dry ingredients into the bowl of wet ingredients
11. Whisk well until everything is well combined and no dry flour pockets remain.
12. Pour batter into prepared loaf pan
13. Spread it out to the edges with a knife, if needed.
14. Bake for 37-39 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
15. Cool in the pan for about 20 minutes
16. Transferring the loaf to a wire rack to cool completely (about 1 hour)
17. Remove wax paper prior to cutting