Name: Moist Zucchini Bread With Oat And Almond Flour
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 11
Ingredients: 3 Eggs large* see note for my egg free test; 1/3 C (70g) Coconut Oil melted, warm to the touch; 2 tsp Vanilla Extract; 2 Lemons Zested from large lemons; 3/4 C (170g) Brown Sugar packed or use 3/4 C (220g) Pure Maple Syrup; 1 1/2 C (150g) Oat Flour gluten free if needed; 1/2 C (60g) Super Fine Almond Flour; 1/2 C (65g) Tapioca Flour; 1 3/4 tsp Cinnamon; 1/2 tsp Baking Soda; 3/4 tsp Baking Powder; 1 tsp Fine Sea Salt; 3/4 C (75g) Walnuts optional – Increase to 1 C (100g) if you love walnuts!; 2 C (300g) Zucchini loosely packed, skin left on, shredded fine in a food processor with grater attachment or on a box grater. About 2 smallish zucchini.